
Class T X 7 l-S " 

Book HzS^ 



Coipghtlv 1 



10 



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COEflUGHiT DEPOSIT. 




First Congregational Church, Malone, N. Y. 



THE MALONE 
COOK BOOK 




WOMAN'S AID SOCIETY 

OF THE 

FIRST CONGREGATIONAL CHURCH 
MALONE, NEW YORK 



COMPILED FROM RECEIPTS CONTRIBUTED BY LADIES OF 
MALONE AND OTHERS 

First Edition (500 Copies) Edited by 
MRS. C. S. RICHARDSON MRS. M. E. McCLARY 



Second Edition (700 Copies) Revised by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 



Third Edition (700 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED 
MRS. D. R. BELDING Mrs. W. H. KING 



Fourth Edition (1000 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED 
MRS. D. R. BELDING MRS. W. H. KING 



Fifth Edition (2500 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED 
MRS. D. R. BELDING MRS. W. H. KING 



Fifth Edition Abridged and Published 
IN NEW YORK POINT TYPE FOR THE BLIND 



Sixth Edition (2500 Copies) Revised and Enlarged by 
MRS. GEORGE HAWKINS MRS. M. E. McCLARY 
MRS. C. W. BREED/; £~Q 



Copyright 1917 

J. B. LYON COMPANY, PRINTERS, ALBANY Q| 4 Q 7 0 4 



.70 

MAY 1 9 |9|7 



1 ^ 



CONTENTS 

PAGE 

Weights and Measures 4 

Time Table 5 

Table Service 6 

Luncheon 9 

Afternoon Tea 10 

Hors d'Oeuvres , 11 

Soups 15 

Fish 28 

Meats and Poultry 39 

Meat and Fish Sauces and Meat Relishes 59 

Vegetables 66 

Entrees 83 

Croquettes 92 

Salads 98 

Eggs : 114 

Cheese 121 

Bread. Breakfast and Tea Cakes 125 

Sandwiches 146 

Pies and Short Cakes . 154 

Puddings 166 

Pudding Sauces 180 

Desserts 184 

Frozen Desserts 194 

•Cakes 205 

Frostings and Fillings for Cakes 222 

Small Cakes and Cookies 229 

Cooked Fruit for Immediate Use 240 

Preserves, Jellies and Canning 242 

Pickles and Relishes 256 

Coffee, Tea and other Beverages 265 

Chafing Dish 271 

Candies 278 

Casserole Cookery 286 

Fireless Cookery. 289 

Paper Bag Cookery 291 

Invalid Cookery and Diabetic Diet 293 

Miscellaneous 303 



[3] 



WEIGHTS AND MEASURES 



Ten eggs, average size One pound 

One quart of flour One pound 

Two cups of butter One pound 

One generous pint of liquid One pound 

The cup is the common kitchen cup, holding half a pint. 

Two cups granulated sugar One pound 

Two heaping cups of powdered sugar One pound 

One pint of finely chopped meat, packed solidly One pound 

Two level tablespoons of salt make One ounce 

Two salt spoons make One coffee spoon 

Two coffee spoons make One teaspoon 

Three teaspoons make One tablespoon 

Two tablespoons make One fluid ounce 

Four tablespoons make One wineglass 

Two wineglasses make One gill 

Two gills make One cupful 

Two cups make One pint 

Four teaspoons of salt make One ounce 

One heaping or two level tablespoons granulated sugar make One ounce 
A piece butter size of egg, or one rounding tablespoon makes One ounce 

Two tablespoons of flour make One ounce 

One pint of brown sugar weighs Twelve ounces 

One square of Baker's chocolate weighs. One ounce 

One square of Baker's chocolate, grated, makes four level tablespoons 
of Huyler's powdered chocolate. 

Three level tablespoons of grated chocolate weigh One ounce 

One cup of chopped suet makes One-fourth of a pound 



One tablespoon of granulated gelatine equals one-fourth box of 
gelatine. 

A level tablespoon is one that is flattened over the top with a knife. 
A rounded tablespoon is one that curves as much over the top as the 
spoon itself does beneath. A heaping tablespoon is one piled high and 
contains as much as the spoon can hold. In this book the tablespoon 
and teaspoon measurements are rounding and the cup level, unless 
otherwise stated. 



[4] 



TIME TABLE 



Beef, fillet, rare, twenty to thirty minutes. 

Beef, sirloin, rare, per pound, eight to ten minutes. 

Beef, sirloin, well done, per pound, twelve to fifteen minutes. 

Beef, corned, per pound, thirty minutes. 

Chicken, three to four pounds weight, one to one and one-half hours. 

Duck, tame, from forty to sixty minutes. 

Duck, wild, from fifteen to twenty minutes. 

Goose, steam one hour, roast two hours. 

Turkey, ten pounds, three hours. 

Lamb, well done, per pound, fifteen minutes. 

Mutton, leg, boiled three and one-half to four hours. 

Ham, per pound, twenty minutes. 

Pork, well done, per pound, thirty minutes. 

Squab, baked, one hour. 

Veal, well done, per pound, twenty minutes. 
Asparagus, fifteen to thirty minutes. 
Beans, shelled, one to two hours. 
Beans, string, one to two hours. 
Beets, one to five hours. 
Beet greens, one hour. 

Brussels sprouts, boil quarter of an hour. 
Cabbage, forty-five minutes to two hours. 
Carrots, forty to sixty minutes. 
Cauliflower, one-half hour. 
Corn, twenty minutes. 

Dandelion greens, from one to one and one-half hours. 

Onions, one to two hours. 

Parsnips, from one-half to one hour. 

Peas, twenty minutes. 

Potatoes, baked, forty-five minutes. 

Potatoes, boiled, thirty minutes. 

Potatoes, sweet, baked, one hour. 

Potatoes, sweet, boiled, forty-five minutes. 

Spinach, one hour or less. 

Vegetable oyster, one hour. 

Squash, summer, one-half hour. 

Squash, winter, baked, sixty minutes. 

Squash, winter, boiled, twenty-five minutes. 

Tomatoes, thirty minutes to one hour. 

Turnips, forty-five minutes. 



TABLE SERVICE 



The first requisites for a dinner are fine damask, and bright silver. 
We cannot all have cut glass and delicate china, but the table linen 
can always be snowy white, and the silver shining. These, with a 
center piece of flowers or fruit, will make a table pleasing to the eye. 

A cover signifies the place laid at table for each person, and should 
consist of the number of knives and forks required for the courses, 
a large spoon for soup, a glass for water, and a butter plate, if butter 
is served. The knives and forks should always be placed on the right 
and left of the plates, never across the table. Glasses at the right, 
kept filled by the waitress. 

The dinner napkin is placed at the left of the plate. On the theory 
that a guest should never be without a plate before him, some use a 
" place plate '' on which is set the oyster and soup plates and which is 
removed with the soup course. The waitress brings the plate for the 
next course when she removes the plate of the preceding course. If 
one has a number of servants the dinner is served from the side, but 
even with one waitress it is easier to serve many of the courses from 
the buffet. After the hors d'ceuvre which is at each place when the 
guests enter the room, the soup may be served by the hostess or from 
the side. At formal dinners the meats may be carved by the host, or 
they may be carved outside, and passed by waitress — always served 
at the left of each person. 

Fish is served next accompanied by boiled potatoes cut in round 
balls, browned, and used to garnish the fish, and cucumbers sliced with 
French dressing. (Fish should always be cut with a silver knife.) An 
entree — sweet breads, croquettes, etc., passed by the waitress. 

Then come the releves, or substantial dishes, roast beef, lamb, mutton, 
turkey or chicken, etc. 

Any and all vegetables are served with beef. Lamb calls for green 
peas and spinach. Turkey, cranberry sauce, onions, tomatoes, potatoes. 
Chickens are accompanied by rice and cauliflower. Pork, and roast 
goose must always be accompanied by fried apples, or apple sauce, sweet 
potatoes, and turnips. After the roasts at an elaborate dinner, sherbet 
follows ; then game and salad. 

Salad can be served with the game or by itself, accompanied by 
cheese. This latter is often made a course by itself, and served just 
before the dessert. The present style is to serve each dish by itself. 

[6] 



Table Service 



7 



Only one, or at most two vegetables are served at one course, and 
many are made a course by themselves, as asparagus, macaroni, etc. 

After the salads and cheese come the ices and sweet dishes, bonbons, 
etc., followed by coffee. 

For hot meat courses, entrees, etc., hot plates are used; cold ones for 
salad, cold meats, and hot puddings which retain their own heat. 

If the knives and forks at first laid are not sufficient, a fresh fork, 
or knife and fork, is set before each person on a fresh plate. 

Vegetables are always eaten with a fork, save asparagus, which 
may be taken in the fingers. Salads, croquettes, etc., cheese, and most 
fruits are eaten with a fork, also ices and many puddings, the knife 
being used only when absolutely necessary. Spoons are used for pre- 
serves, custards, berries, in fact for whatever dishes are too liquid to 
be managed with a fork. 

Before dessert everything is removed from the table except the cloth, 
which is brushed with a napkin, as being more noiseless than a brush 
or scraper, and dessert spoons, forks, or whatever is to be required 
placed at each place. The finger bowls come with the fruit. 

The present style is to shorten the dinner. Five courses for an 
informal and seven or eight for a formal dinner are considered quite 
sufficient. Many substitute an appetizer called a canape made of 
anchovies, caviare, etc., for the oysters. 

First Course — Hors d'ceuvres. 

Second Course — Soup. 

Third Course — Fish or entrees. 

Fourth Course — The roast with potatoes and one vegetable. 

Fifth Course — A punch followed by the game or salad with cheese 
and bread and butter sandwiches or toasted crackers. Many serve 
the bird and salad together thus combining a game and salad course. 

Sixth Course — Ices or puddings. 

Seventh Course — Fruit, bon-bons, etc., with coffee. Coffee is fre- 
quently served in the drawing room. 

It is very simple to prepare a dinner (t a la Eusse," as the many 
dishes do not have to be hot and in perfection the same minute, and 
served all together, but each succeeding course can be prepared while 
the other is being served and eaten. For a " tea party," or, in 
city parlance, " high tea " the coffee and tea equipages stand before 
the hostess. The table may be , ornamented with fruit and flowers, 
but not in the formal fashion of a dinner party. Preserves may stand 
on the table in glass dishes. 



8 



Table Service 



Fried oysters, croquettes, chops and green peas, omelet and cold 
meats of various kinds may be served by the host. Vegetable and 
other salads are always welcome, and hot bread and coffee indispensable. 

Bouillon often forms a first course. With bouillon a large teaspoon 
is provided. 



LUNCHEON 



At a small luncheon the table covering may be a pretty luncheon 
cloth with some color or plain white. If you have a hand- 
some table use different sized doilies with center piece. If artificial 
light is preferred darken the room and use candles. Decorations at 
the discretion of the hostess. The daintiest china and silver should 
be used. At each plate the usual articles knife, fork, spoons, tumbler, 
bread and butter plate and napkin. A roll, or bread-sticks should lie 
on each napkin, or on bread and butter plate. Around the center 
piece are the dishes of salted nuts, bon-bons, olives, etc., arranged 
to decorate the table and add to the general attractiveness. 

The first course, grape fruit or some appetizer, can be on the table 
when the guests enter the room. Second course, beef, chicken or 
claim bouillon served in bouillon cups. Celery or radishes may be served 
with this course. 

It is followed by some dainty preparation of fish, as creamed or 
deviled lobster, fish croquettes or pates. A plate holding a portion 
is placed before each guest when the preceding plate is removed. 
The guests are kept supplied with butter and rolls with and after 
this course. The "piece de resistance" now comes; chops and green 
peas; broiled chicken, small steaks with mushrooms, and potatoes in 
some appetizing form. During the serving of these courses the salted 
nuts, olives, etc., are passed. Salad makes the fifth course with which 
is passed cream cheese and toasted crackers, varied according to the 
character of the salad with Bar-le-duc or a rich strawberry jam served 
with the cream cheese. Some hostesses serve one of the famous 
Smithfield hams with the salad from which each guest cuts a thin 
piece. 

The table is now cleared and ices in fancy shapes or other dessert 
is served. The ringer bowls are brought on, coffee served, and the 
luncheon is at an end except for the bon-bons which are usually taken 
to the drawing room. 

In serving a large or more formal luncheon the guests are frequently 
seated at small tables. Each table is decorated with candles, flowers, 
bread-sticks tied with ribbons, a bunch of flowers for each guest, 
cards to indicate the seats, and individual favors, if given. The menu 
is more elaborate, beginning with raw oysters or Little Neck clams. 
The meat course is followed by a punch and game course, salad, and 
then the dessert which may be ices, jellies, creams, etc., etc., closing 
with fruit, bon-bons and coffee. 

19] 



AFTERNOON TEA 



The afternoon tea depends on the attractiveness of the table and 
the ladies who pour, robed in dainty house gowns, rather than on 
the variety of viands offered. .The table should be decorated with 
flowers, stately tea or coffee urn, fancy silver dishes filled with 
colored bon-bons and plates of dainty sandwiches and fancy cakes. 
Those who have a regular " At Home '"' day provide tea or chocolate, 
sandwiches, toasted muffins, and occasionally little tea cakes, seldom 
anything more elaborate. But at a large formal tea, chocolate or 
coffee and tea, served with thin slices of lemon or candied cherries, 
sometimes hot bouillon, a variety of sandwiches with plenty of fancy 
cakes, nuts and bon-bons are provided for the guests. Salads and 
ices are added, when the reception is very elaborate, and gentlemen 
are expected. 



[10] 



MORS D'CEUVRES 



These dishes are usually served as a first course at dinners and 
luncheons; they consist of fruits, shell-fish, and canapes. Canapes 
are often served to the guests in drawing-room just before dinner 
is announced. 

Raw Oysters. — Small oysters are generally used for this purpose, 
but many prefer the large ones. If not served upon the half shell, 
lay each oyster carefully upon a bed of pounded ice in the cavity 
intended to receive it in your oyster plate. Put a slice of lemon in 
the center of the plate. If you use the half shells set them also 
upon pounded ice. 

Raw Clams. — Serve like oysters. 

Sauce for Raw Oysters. — < Cut a raw onion with a silver knife and 
scrape until the juice coats the knife blade; use knife for mixing 
the sauce. One-half cup of tomato catsup, juice of one lemon, one 
tablespoon of Worcestershire sauce, one-half teaspoon of salt, one-fourth 
teaspoon of paprika. Serve very cold. Mrs. Capron. 

Oyster Cocktail. — In a wine glass put one tablespoon of lemon juice, 
four tablespoons of tomato catsup, three drops of Tabasco sauce, a 
dash of celery salt and a dash of Worcestershire sauce for six 
oysters. Mrs. L. C. Wead. 

Oyster Cocktail. — Drain one pint of oysters through a cheese cloth, 
put on the ice for three hours. Prepare sauce of one cup of catsup, 
one tablespoon of Chili sauce, one teaspoon Worcestershire sauce, a 
few drops of Tabasco sauce, juice of one-half lemon, if juicy, if not 
put in more. Serve in green peppers. This serves four persons. To 
prepare peppers, put in hot water a few minutes then the inside will 
come out nicely. If preferred serve in cocktail glasses. Mrs. Breed. 

Crab Flake Cocktail. — Chop fine the white inner stalks of a head 
of celery, a green pepper from which the seeds are removed and the 
flesh of six olives. Mix the chopped ingredients through two-thirds 
of a cup of Mayonnaise dressing. Add the above to about an equal 
bulk of crab meat — • mix carefully and let stand an hour or more 
before serving. If Mayonnaise is not liked add lemon juice, vinegar 
and Chili sauce. Serve cold. 



[11] 



12 



Hors d'oeuvres 



Hors d' Oeuvre. — Place one slice of tomato on a round piece of toast. 
Cover with Mayonnaise dressing. Then chop very fine, separately, one 
green pepper, three gherkins and arrange in star shape on toast. 
Lastly decorate with the whites and yolks of two eggs chopped fine, 
separately. Mrs. William C. Breed. 

Lobster Cocktail. — 'One tablespoon each of horse radish, vinegar, 
Worcestershire sauce, tomato catsup, two of lemon and a few drops 
of Tabasco sauce, one-half teaspoon of salt, mix well and put on ice 
for an hour. To this add shredded cooked lobster meat until you 
have the quantity needed. Serve in glasses. 

Clam Cocktail. — Use the Little Neck clams when you can get them, 
and serve as you would oysters. 

Canapes are made from white, Graham and brown bread sliced "very 
thin and cut in various shapes. They may be dipped in melted butter, 
toasted or fried. The slices may be covered with any of the following 
mixtures and served hot or cold. 

Anchovy. — Cut bread in slices one inch thick, cut in circles, dip in 
melted butter, sprinkle with salt and cayenne, spread with anchovy 
paste and sprinkle with a few drops of lemon juice. 

Crabflake. — From slices of bread, one-fourth inch thick, stamp 
out round or oval shapes. Spread with butter and brown in 
oven. When cold spread lightly with caviare. Chop fine one cup of 
crab flakes and mix with sauce Tartare. Spread this generously over 
caviare. To one-half cup of cream add seasoning of salt and pepper 
and whip till firm. Tint one-half red, the other green, then with small 
star tube make two stars each color on canape. Serve very cold. 

Mrs. Janet Allan. 

Caviare. — ■ Cut pieces of toast about two inches square and one- 
quarter of an inch thick. Spread over each piece about two tea- 
spoons of ice cold Russian caviare. Put this on lettuce leaf. Place 
one teaspoon each of finely chopped onion and riced yolk of hard 
boiled egg, one-fourth piece of lemon, equal distance on the lettuce. 

Mrs. Breed. 

Caviare. — Cut toast in slices four inches long and two inches wide, 
spread with caviare paste, sprinkle with a few drops of lemon juice 
and paprika. Garnish with finely chopped green or red pepper. 

Cheese. — Spread brown bread with French mustard, sprinkle with 
grated cheese and finely chopped olives. 



Hors d'oeuvres 



13 



Sardine. — Cut brown bread in circles, spread with butter and put 
in the oven. Pound sardines to a paste, add an equal amount of 
finely chopped, hard cooked eggs, season with lemon juice and Wor- 
cestershire sauce, spread on bread. Garnish each canape in the center 
with a circle of hard cooked white of egg capped with a teaspoon of 
riced cooked yolk. 

Bacon. — 'Cut bread in triangles one-fourth inch thick, fry in bacon 
fat. Spread with French mustard, cover with cooked bacon finely 
chopped, and sprinkle with finely chopped pimolas. 

Grape Fruit, To Prepare. — Cut fruit in halves, crosswise; with a 
grape fruit knife make a cut separating pulp from skin around entire 
circumference. Then make cuts separating pulp from fibre which 
divides fruit into sections; the tough portion may then be removed 
in one piece by cutting with scissors at stem, or blossom, end close 
to the skin. 

For Luncheon. — • Put one tablespoon of sugar in each half of the 
grape fruit and three Maraschino cherries. Serve ice cold. 
For Breakfast. — Prepare the same omitting the cherries. 

Grape Fruit Cocktail. — To four tablespoons of grape fruit juice 
add one tablespoon of Maraschino and two teaspoons of sugar. Pour 
this onto a glassful of shaved ice, when well mixed put in cocktail 
glass adding to this fruit pulp from which every suspicion of fibre 
has been removed. 

Kumquat Cocktail. — ■ Use in proportion of four kumquats to one 
orange. Wash and slice the kumquats very thin and mix with the 
pulp of the oranges. Add sugar to taste and chill. 

Miss Jean Hawkins. 

Chilled Fruit. — Cut the pulp of four oranges in small pieces, take 
an equal amount of pineapple cut in the same way, add four table- 
spoons of powdered sugar, one of lemon juice, one of pineapple juice 
and two of chopped mint. Chill thoroughly and serve in sherbet 
glasses. Mrs. Geske. 

Fruit Cocktails. — 1 Use as many different fruits as possible. To serve 
six persons peel and cut into dice, two oranges, one-half pineapple 
( canned may be used ) , two plums and two pears or any other fruits 
you may oe using that will not discolor by standing. Put a cup of 
sugar over this and set in the icebox for several hours. At serving- 
time, mix with two bananas and two peaches chilled and diced. A 



14 



Hors d'oeuvres 



few cubes of melon may be added, if in season, also seeded red and 
white grapes. Serve in cocktail glasses and heap cracked ice on top. 
If you are using a color scheme, tiny bows of the prevailing note may 
be tied around the stem of the glasses. 

Orange Baskets. — Six oranges make twelve baskets. Use pulp of 
the oranges, one cup of cherries, one grape fruit, one banana, two 
tablespoons of Maraschino cherries, one tablespoon preserved straw- 
berries and one tablespoon of powdered sugar. Prepare fruit and fill 
baskets. 

To Serve Cantaloupes. — Cantaloupes should be placed on ice and 
thoroughly chilled, then cut in half and seeds removed, being careful 
not to scrape out the delicate pulp nearest the seeds, as this is the 
most spicy portion of the fruit, Place the halves on plates of cracked 
ice, reversing the usual order of serving ice in the hollow of the 
melon, as by this latter method the flavor is drawn out instead of 
preserved within the pulp. 



SOUPS 



The best results can not be obtained from the use of tliis book 
unless careful attention is given to the General Directions and Notes 
as well as to the Receipts themselves. 

General Directions. — The basis of all good soups is the broth from 
meat. Put the meat into cold water, in a closely covered vessel, 
allowing one and one-half pints for one pound of meat and bone, 
equal quantities of each. Do not let it boil for the first half hour ; 
then boil slowly until the meat falls from the bones; hot water must 
be occasionally added, so that the finished product will measure one- 
half the original liquid. Strain through a colander into an earthen 
bowl or dish. Put in a cool place until desired for use. Then remove 
all the grease from the top. The stock should be jellied, and will 
keep for several days. 

Brown Stock. — Half a shin of beef; cover it with cold water, and 
boil slowly five or six hours, salt it and strain. In the morning take 
off fat. Then add the vegetables and herbs used for seasoning, cook- 
ing all well together about one hour. Strain. 

White Stock for Soup. — To four pounds of veal, lamb or chicken, 
put five quarts of cold water. This should be heated only moderately 
for the first half hour, after which place the pot on back of stove, 
allowing the soup to simmer for four or five hours or until the meat 
falls from the bones. Strain through colander into an earthen dish, 
add a little salt and set to cool; when cool remove fat. Mrs. Breed. 

Stocks from Cooked Meats. — Take bones from cooked meats, put 
into a medium sized kettle and cover with four or five quarts of cold 
water and cook slowly all day. Any nice pieces of meat may be 
added that you happen to have. Frequently add boiling water as the 
stock cooks down, so when finished you will have about one quart 
and a half of stock. Strain through a colander into an earthen bowl 
or dish, put in cool place until desired for use, then remove all grease 
from top. 

Celery for Seasoning. — If you wish celery flavor to use when celery 
is out of the market, preserve all the tops, dry in oven and put away 
in fruit jar. A few of these leaves tied in a cloth and dropped in 
soup will give even a finer flavor than the stalks. 

15] 



If) 



Soups 



Bouquet of herbs. — Four leaves of parsley, one of celery, oue of 
thyme, one bay leaf, and two cloves; fold together and tie with a string. 

How to Clear Soup Stock. — Remove fat from stock, and put quantity 

to be cleared in kettle, allowing the white and crushed shell of one 
egg to each quart of stock. Place on front of range, and stir constantly 
until boiling point is reached: boil two minutes. Set back where it 
may simmer twenty minutes: remove scum, and strain through double 
thickness of cheese cloth placed over a fine strainer. 

How to Thicken or Bind Soups. — Cream soups or purees, if allowed 
to stand, separate unless bound together. Melt one tablespoon of butter 
and when bubbling add one tablespoon of flour, mix well, then stir in 
gradually a little of the hot soup and when smooth add it to the soup. 
Yolks of eggs are sometimes used to thicken cream soup. To the well 
beaten yolks of two eggs add two tablespoons of cold cream or milk, 
and to this a little of the hot mixture, then add it carefully to the hot 
soup, let all come to the boiling point, stir until the egg looks cooked. 
If soup boils after the egg is added it will curdle. 

Arrowroot makes a very desirable thickening for clear soups. 

Bouillon. — A knuckle of beef well cracked and a small veal bone; 
one-half each of a turnip, carrot and onion, a little celery. Cover 
the bones with water and let kettle stand where it will boil slowly 
all day, twelve hours if possible : the last three hours have the vegeta- 
bles in. Salt, strain through a colander into a stone jar; in the 
morning remove all fat and clear according to directions. 

Mrs. L. C. Wead. 

Bouillon. — Place a fowl that has been half roasted in the soup kettle, 
with three pounds of lean beef, salt and pepper them and pour over 
three quarts of cold water. Then set it over a good fire. In about 
half an hour remove the scum, then add an ordinary sized carrot, one 
small leek, one stalk of celery, a little parsley, bay leaf, one onion 
and two cloves, clove of garlic, let it simmer for about five hours, 
then skim again: strain into an earthen bowl, where it can cool 
rapidly. When ready to serve, heat. Mrs. J. R. Flanders. 

Consomme. — Four pounds of the lower part of a round of beef, 
four pounds of the knuckle of veal, two tablespoons of butter, six 
quarts of cold water, one large onion, one-half a carrot, three stalks 
of celery, one tablespoon of salt, bouquet of herbs and a few spices. 
Cut the beef and veal into pieces, put one tablespoon of butter into 



Soups 



a very clean soup kettle with the pieces of meat, stir over a hot fire 
until the meat is browned but not burned. Then add one quart of 
water: cook until a glaze has formed on bottom of the kettle, say 
about one hour. Then add five quarts of cold water, let it come 
slowly to the boiling point, set back and simmer for six hours. Remove 
scum from time to time. One hour before serving, add vegetables which 
have been cut fine and browned in one teaspoon of butter. Add herbs 
and spices and one teaspoon of salt. When done strain through a fine 
cloth into a bowl and cool without covering. If the Consomme is not 
clear, put over the fire again, bring to the boiling point and add the 
white and crushed shell of one egg, mixed with a little cold water, 
boil two minutes, then stand on back of range to settle, then strain 
through two thicknesses of cheese cloth. 

Consomme Royal. — Eeat two eggs until well mixed, add three table- 
spoons of cold consomme or milk, dash of cayenne, one teaspoon salt 
and a grain of mace. Pour it into a small buttered tin. Stand in pan 
of hot water in a moderate oven until the custard is set. When cold 
cut this into dice, or fancy shapes, put into tureen and add the 
consomme. 

Tomato Bouillon. — One can of tomatoes, four cups of water, one 
teaspoon of salt, two sprigs of parsley, two bay leaves, one-half an 
onion, dash of cayenne, one stalk of celery. Cook all together for 
ten minutes then add the beaten white and shell of an egg. Boil again 
for three minutes. Strain through cheese cloth. The above can be 
made with stock if you choose. Mrs. Frank Haven. 

Rice Soup. — To one quart of good stock add one-half cup of cooked 
rice; season and cook about fifteen minutes. Serve. 

Vermicelli Soup. — Break up enough vermicelli to make one-fourth 
of a cup, boil twenty minutes. Then add it to one pint of well seasoned 
beef stock and cook fifteen minutes before serving. 

Barley Soup. — To two quarts of good mutton broth add one-half cup 
of barley which has been soaked over night in water, one small carrot, 
and two slices of turnip diced. Boil slowly until vegetables are 
tender. Season with salt and pepper. Stir together two level tea- 
spoons of butter and flour, add to this a little of the hot soup, then 
stir into the soup. Cook a few minutes and serve. 

Mr. S. J. Flannagan. 



18 



Soups 



Macaroni Soup. — One cup of macaroni, boil three-quarters of an 
hour. Then add it to one quart of well seasoned beef stock and cook 
ten minutes before serving. . 

Vegetable Soup. — Put four pounds shin of beef (equal parts meat 
and bone) in four quarts of cold water and bring slowly to the boiling 
point. Skim and simmer three hours. Then add two carrots, one 
turnip, a large onion and two potatoes all chopped fine, a large nap 
of chopped cabbage and a fourth cup of rice. Boil an hour or more. 
Half an hour before using season with salt and pepper. Stir frequently. 
If soup is too thick add boiling water and cook a little. 

Julienne Soup. — To one quart clear brown stock add one-fourth cup 
each of cooked carrot and turnip cut in match-like pieces and two 
tablespoons each of cooked peas and string beans — beans cut in thin 
strips. Heat to boiling point and serve. 

Vegetable Tomato Soup. — ■ Two quarts of beef stock, one can or one 
quart of fresh cut tomatoes, one-half can or one-half pint of fresh peas, 
same quantity of string beans, cut in small pieces, and a small onion, 
cut tine. Cook all in stock one-half hour until tender, season with 
pepper and salt. Do not strain. Serve with squares of toast. 

Mrs. Ralpb. 

Hepburn Soup. — Cut one pound of round steak in small pieces. Add 
one handful of beans, two small onions, one potato cut in pieces, one- 
half can of tomatoes and two quarts of cold water. Boil slowly about 
three hours. Season when partly cooked. Miss Hattie Hepburn. 

Onion Soup. — Slice three small onions. Cook slowly in a tablespoon 
of butter until tender, taking care not to brown them. Bring to 
boiling point a quart of Franco-American bouillon or any good bouillon 
to which has been added a teaspoon of Liebig's Beef Extract, add 
salt to taste. Skim the onions from the butter and add the butter 
to heated stock. Serve in soup tureen. Toast a thick slice of bread, 
sprinkle it with freshly grated Parmesan cheese and place it on top 
of the soup. Put the dish in the oven until the cheese is melted and 
brown. Add a liberal quantity of the grated cheese to each portion 
when serving. Mrs. L. C. Wead. 

Onion Soup. — Three onions chopped fine, two tablespoons butter, 
put on stove and cook slowly. When well cooked add one quart soup 
stock. Strain this into your cooking vessel, add one heaping table- 
spoon of Liebig's Beef Extract dissolved in one cup of boiling water. 



Soups 



1') 



Add salt and pepper to taste. When ready to serve place in the 
center of each plate a round piece of toast covered with Parmesan 
cheese. Mrs. William C. Breed. 

Onion Soup in Petites Marmites. — Toast bread and cut in round 
slices, sprinkle with Parmesan cheese and place two or three slices 
in the marmite. Pour the soup over the toast which will rise to the 
top, sprinkle over more cheese, put in oven to melt and serve immedi- 
ately. 

Ox Tail Soup. — Cut one ox tail in pieces, dredge with flour and fry 
brown in one tablespoon of butter. Add five cups of brown stock. Boil 
slowly one hour then add one-half cup each of diced turnips, carrot 
and celery, also a sliced onion. Season with salt and a few grains 
of cayenne. When vegetables are cooked take out ox tail, remove 
small bones, cut meat fine, return to kettle, add one teaspoon Worcester- 
shire sauce and juice of half a lemon. Let boil up once and serve. 

Gumbo or Okra Soup. — Put two or three slices of bacon in a deep 
kettle and fry. Remove bacon and add a sliced onion, cook until 
brown. Peel and cut up enough tomatoes to make two cups, also 
one pint of okra, sliced, one tablespoon of chopped red pepper. Place 
all in the kettle and add three pints of stock or chicken broth, cover 
and cook slowly one hour. Season about fifteen minutes before serving. 

Delmonico Soup. — Take a soup bone weighing two pounds, wipe thor- 
oughly, cut off the meat and crack the bones; cover with two quarts 
of cold water and put on the back part of the stove, where it will 
slowly heat; simmer three hours, take from the fire, strain and stand 
away to cool. The next day, when cold, remove the grease from the 
surface; put over fire with one potato sliced, one pint of tomatoes, 
one small onion, one stalk of eelery, one bay leaf, five cloves, one tea- 
spoon of salt and a very little red pepper. Let the stock cook until 
the vegetables are tender, then press through a sieve. When ready 
to serve add one tablespoon of Worcestershire sauce. 

Table' Talk. 

Chicken Soup. — Clean and cut in pieces a three pound fowl, put 
in kettle and cover with two quarts of cold water, add a thick slice 
of onion, two stalks of celery, a bay leaf and a scant half cup of rice. 
Bring to the boiling point and let simmer till meat drops from the 
bones. Then remove meat, bones and vegetables and strain pressing 
through the rice. Let get cold and remove fat. Reheat, season with 
salt and pepper and add carefully a cup of cream in which are the 



m 



Soups 



well-beaten yolks of one or two eggs. Do not boil after yolks are added. 
Rice may be omitted. The meat from the breast and second joints 
may be removed when tender and used for croquettes, etc. 

Mrs. George Hawkins. 

Normandy Soup. — Take three pounds of the knuckle of veal, cut the 
meat off and crack the bones. Put the bones and meat in the kettle, 
cover with three quarts of cold water and simmer gently for one hour. 
Add one pint of white button onions and simmer for another hour, 
add six ounces of bread cut in slices and simmer another hour. Take 
the bones from the kettle and press the stock, onions and bread through 
the sieve. Rub together one tablespoon of butter and one tablespoon 
of flour until smooth. Return the soup to the kettle, add the butter 
and flour to it and stir until it thickens. Scald one pint of cream, 
add to the soup, season to taste with salt and pepper and serve. 

Table Talk. 

Bean Soup. — -To about three pounds of a well-broken joint of veal 
add four quarts of water, and let it boil one hour. To this add a 
scant pint of beans, which have been previously soaked over night and 
parboiled. Let cook slowly two hours. Season with pepper and salt. 
One-half hour before going to the table add a cup of sweet milk; 
bind with tablespoon each of flour and butter. Serve with crackers. 

Mrs. Emma Hawkins. 

The above soup may be made on the remnants of roast pork or 
with liquor in which ham has been boiled. 

Mock Turtle Soup. — "Cook all together for one hour the following: 
one pint of cold baked beans, one cup of tomatoes, one small onion, 
one stalk of celery, two sprigs of parsley, one blade of mace, three 
pints of- water, red pepper and salt. Strain and serve. 

Mr. C. W. Breed. 

Black Bean Soup. — Soak one pint of black beans over night. In 
the morning pour off the water, and add three quarts of water, with 
any bones, either of beef or mutton. Boil slowly five or six hours. 
When half done add one-half teaspoon of cloves in a bag, and an onion, 
if liked. Skim carefully if it is to be used the same day. Strain it, 
mashing the beans slightly with a spoon. Lay slices of lemon and 
hard boiled egg in the tureen, and pour the soup upon them. 

Mrs. Richardson. 

Turtle Bean Soup. — One pint of turtle beans, soaked over night in 
cold water. Put them into one gallon of cold water, one-half pound 



Soups 



21 



of salt pork, one pound of fresh beef or veal, four onions and two 
grated carrots. If it should boil too thick add boiling water. About 
fifteen minutes before dinner season the whole with salt, pepper and 
one dozen pounded cloves. iSlice hard boiled eggs and put in tureen, 
pour the soup over them for the table. Serve a slice of lemon in each 
plate. Mrs. John Hardy. 

Pea Soup. — Use one quart of split peas, soaking them over night. 
Put over the fire at nine in the morning, in four quarts of cold water ; 
add one finely chopped onion and a pound of salt pork. Boil four 
hours; strain and put back on the stove for one-half hour. 

Mrs. Gillett. 

Puree of Split Peas. — One cup of peas, three pints of cold water, 
one tablespoon of butter, one tablespoon of flour, one-half teaspoon of 
sugar, one teaspoon of salt, one salt spoon of white pepper. Soak 
peas over night, drain and add three pints cold water, simmer until 
cooked ( always keeping three pints of liquid in the kettle ) . When 
soft then rub through a strainer and put on to boil again. Add either 
water, stock, milk or cream to make the consistency you Avish. Cook 
butter and flour together and add to strained soup while boiling; add 
salt and pepper, and when it has simmered ten minutes serve at once 
with toasted dice of bread. It must always be strained, and thickened 
with flour and butter, or it will separate as it cools. 

Mrs. John Lincoln. 

Lentil Puree. — Prepare same as pea puree, using one cup of lentils 
instead of peas. 

Tomato Soup. — Put into a sauce-pan one quart of stewed or can 
of tomatoes, one pint of stock, one bay leaf, one small onion, sprig of 
parsley, let all cook for fifteen minutes, press through a sieve to 
remove seeds, return to the sauce-pan and place on the range, rub a 
tablespoon of butter and two of flour together until smooth and stir 
into the soup when boiling. Stir constantly until smooth, add salt 
and pepper. Serve with croutons. 

Tomato Soup. — One quart can of tomatoes, three pints of milk, a 
large tablespoon of flour, butter the size of an egg, pepper and salt 
to taste, a scant teaspoon of soda. Put the tomato on to stew and 
the milk in a double boiler to boil, reserving, however, half a cupful 
to mix with the flour. Mix the flour smoothly with this cold milk, 
stir into the boiling milk, and cook ten minutes. To the tomato 
add the soda, stir well and rub through a strainer that is fine enough 



22 



Soups 



to keep back the seeds. Add butter, salt and pepper to the milk, 
and then the tomato. Serve immediately. A little whipped cream 
added when serving improves this. If half the rule is made stir 
the tomatoes well in the can before dividing, as the liquid portion 
is the more acid. Mrs. H. E. King. 

Tomato Soup. — Put one quart of milk in a double boiler. When hot 
add one teaspoon of corn starch wet with a little cold water, add 
salt and butter and cook long enough to cook the starch. Take one 
can of Campbell's tomato soup and put in another dish. When hot., 
add one-fourth teaspoon of soda: after it foams stir into the milk 
and serve. Mrs. Frederick J. Seaver. 

Turkey or Chicken Soup. — Boil a turkey or chicken carcass, dressing 
and all. for two hours, adding one onion. Take out and chop all the 
meat and return to the soup. Then add stalks of celery, cut fine, 
and thicken with two tablespoons of flour. Half an hour before serving, 
add one cup of cream or milk. Mrs. Breed. 

Soup a la Reine. — Place a kettle with one well cleaned chicken over 
the fire, cover with cold water : when it boils add one onion, one-half 
tablespoon salt and four sprigs of parsley tied together with two 
cloves and half bay leaf, cover and boil slowly till the chicken is 
tender, take out the chicken, remove the white meat from the breast 
and cut it in small pieces, set it aside with a little chicken broth to 
keep warm, strain the chicken broth through a napkin, free it from 
all fat and return it in the sauce-pan to the fire. Melt two ounces 
butter, add two ounces flour, stir and cook three minutes without 
browning, then add slowly three pints of chicken broth, stir and boil 
five minutes; if necessary add salt, mix the yolks of two eggs with 
half pint cream and add it to the soup, stir for a few minutes, taking 
care not to let it boil, put the chicken meat in the tureen, pour over 
the soup and serve. 

Squash Soup. — To one quart of milk add a slice of onion and let it 
cook about five minutes. Add three-fourths of a cup of sifted squash, 
one teaspoon of salt, a little pepper and one-fourth teaspoon of 
celery salt. Rub together two tablespoons of butter and three of flour 
and add to the milk. Stir until smooth. Mrs. Carrigan. 

Turkish Soup. — Bring to the boiling point one quart of good stock 
(white preferable). Add to it one teaspoon of onion juice, blade of 
mace, one bay leaf and a little parsley. Stand over a moderate fire 
fifteen minutes. Then strain and add two-thirds of a pint of milk, 



Soups 



23 



salt and pepper to taste. When ready to serve take kettle from the 
fire and add quickly the yolks of two eggs, beaten with two tablespoons 
of cream. Ser-ve immediately with cheese croutons. 

Mrs. George Hawkins. 

Potato Soup. — Cook four large white potatoes and two onions in one 
quart of water till tender, then rub through a fine strainer. Put two 
cups of sweet milk in a double boiler, rub together thoroughly one table- 
spoon each of flour and butter and add to the milk, also the potatoes 
and water, and cook about twenty minutes. Just before serving add 
one cup of cream, one teaspoon of chopped parsley, salt and cayenne 
to taste. Mrs. William C. Breed. 

Corn Soup. — 'One pint of grated corn, one quart of milk, one pint 
of hot water, one even tablespoon of flour, two tablespoons of butter, 
one slice of onion, salt and pepper to taste. Cook the corn in the 
water thirty minutes. Let the milk and onion come to a boil. Mix 
the butter and flour together, add a few tablespoons of the boiling- 
milk, when smooth stir into the milk and cook eight minutes, remove 
the onion, strain corn and add to the above. After cooking a little 
add one cup of sweet cream, and when thoroughly heated, a small 
piece of butter, and serve. A few kernels of pop corn may be dropped 
on top of each serving of soup. Mrs. H. E. King. 

Corn Bisque. — Take one can of corn, place on back of stove, let cook 
slowly for three or four hours, then strain through a colander. To 
the liquid add one pint of milk, and thicken as desired (about one 
tablespoon of flour ) . Just before serving, add one cup of sweet cream 
which has been heated, and butter size of a walnut. Salt to taste. 
Serve when hot. Makes enough for six or eight bouillon cups. 

Mrs. S. T. Carpenter. 

Cream of Green Pea Soup. — To one pint of hot water add one can 
of peas, cook thirty minutes. Slice one-half onion in one quart of 
milk and boil ten minutes. R.ub one even tablespoon of flour, two and 
one-half tablespoons of butter together, add to this a few tablespoons 
of the boiling milk, when smooth stir into the milk and cook eight 
minutes. Then add this to the pea mixture and strain through wire 
sieve, return to the boiler, salt, add one cup of sweet cream, when 
heated color green with fruit paste mixed with two tablespoons of 
the hot soup, strain through fine sieve for serving. 

Mrs. William C. Breed. 



24 



Soups 



Cream of Celery Soup. — To one pint of white stock add a small 
onion, large cup of celery cut in small pieces, cook until soft enough 
to strain through a sieve, after which return to the kettle; add one 
pint of milk; thicken to the consistency of cream, using about one table- 
spoon of flour. Just before serving add one pint of cream and a piece 
of butter the size of a walnut. Mrs. Breed. 

Chestnut Soup. — Peel one pint of chestnuts, put in boiling water ten 
minutes to blanch and remove skins. Put nuts in one quart of white 
stock and boil gently till nuts are soft. Press through sieve, season 
and add a cup of cream. Serve with cheese crackers. 

Asparagus Soup. — i Wash and break off tips from a bunch of aspara- 
gus, cut remainder into small pieces. Put in three cups of cold water 
and cook till tender. Put through puree sieve. Scald slice of onion 
in two cups of milk, remove onion, add asparagus, stir together two 
tablespoons each of flour and butter. Add a little hot liquid, stir 
smooth and add to mixture, season with pepper, bring to boiling point. 
Put in tips previously cooked and one cup of cream. Serve. 

Cream of Spinach. — Cook two quarts of spinach, chop fine and put 
through puree sieve. Scald in one pint of milk one tablespoon of 
chopped onion and small bay leaf. Bind with one tablespoon of flour 
and two of butter, strain, add spinach, season with salt and pepper 
and add one-half cup of cream. 

Cream of Salsify. — Cook salsify with two slices of onion till tender, 
drain and press through a strainer. To a cup of pulp add a cup each 
of cream and milk. Blend a tablespoon of flour and one of butter 
and add carefully to the mixture. Let boil a few minutes and season 
to taste. 

Swiss Rice Soup. — Wash thoroughly one-half cup of rice, put in a 
kettle with two quarts of boiling water, add one tablespoon of chopped 
onion, a tiny bit of mace, a sprig of parsley and a scant teaspoon 
of salt, and boil slowly until the rice is pulpy. Rub through a sieve 
and reheat to the boiling point. Add one tablespoon of flour blended 
with a little cold milk; stir until thickened. Add pepper to taste, 
more salt, if needed, and simmer for five minutes. Beat two eggs, 
add one-half a cup of good cream. Draw the kettle to the side of 
the fire and pour this in slowly, stirring well; sprinkle in two table- 
spoons of grated Swiss cheese and take immediately from the fire. 
As served, drop a pinch of chopped parsley over each plateful. 

Table Talk. 



Soups 



25 



Mushroom Soup. — Cook two pounds of veal with three quarts of 
water till meat is in bits; takes six to seven hours. Strain. If there 
is more than two cups of stock, boil down to that and take off all 
fat. Best made the day before or early in the morning. Melt two 
even tablespoons of butter, stir in two even tablespoons of flour and 
cook to a light brown, add one can of mushrooms chopped fine and 
a little of their juice. Add the veal stock and let it cook up a little. 
Heat one pint of milk or cream and add. Just before serving add one 
tablespoon of Worcestershire sauce. Pepper and salt to taste. 

Mrs. James Breed. 

Swedish Fruit Soup. — Put two tablespoons of sago in three pints of 
cold water and boil rive minutes. Add one-half gill of seeded raisins 
and one-half of sultanas, boil until soft. Then add the juice of one 
lemon and one orange, a dozen stewed prunes stoned and cut in two. 
Sweeten to taste. In place of prunes, apricots, bananas, Malaga grapes 
or any other fruit can be used. The Malaga grapes should be seeded 
and boiled with the raisins and sultanas until tender. Serve in cups. 
The Swedes often use this cold as a dessert. Miss Ester Henry. 

Cream of Lobster. — Run one cup each of lobster meat and cooked 
rice through meat chopper, dilute with chicken broth to right con- 
sistency. Bring to the boiling point, season with salt and paprika and 
serve with croutons. 

Oyster Soup. — Put one quart of oysters in a colander to drain, 
then pour over them one pint of cold water and drain it into the 
liquor. Put the liquor into the sauce-pan and when it boils skim it. 
Add one pint of milk or cream. Add oysters to the soup with one 
tablespoon of butter, salt and pepper to taste. Let all come to a 
boil and serve. 

Oyster Bisque. — Strain the liquor from a quart of oysters' into a 
porcelain sauce-pan and set over the fire. Chop the oysters fine, 
season the liquor with paprika and salt, stir in the chopped oysters, 
bring to a boil and skim well and rub through a sieve. Heat one cup 
of milk in a second sauce-pan, into this put a heaping tablespoon of 
butter rolled in a small tablespoon of flour, also a cup of finely pow- 
dered crackers. Boil a moment, add the oysters and serve. 

Clam Bisque. — Make as oyster bisque, adding one cup of stock to 
the liquor and cook chopped (dams about fifteen minutes. When 
seasoning care must be taken in adding the salt. 



26 



Soups 



Fish Chowder. — Three pounds of fresh fish, cod or haddock. Skin 
the fish, remove the flesh and cut in small pieces. Cut one-fourth pound 
(scant) of salt pork into small hits, put it in the kettle and fry out 
all fat, heing careful not to burn. Have ready one quart of sliced 
potatoes and one onion. Remove pork from kettle and put in a layer 
of fish, potatoes and onion, sprinkle over a little salt, pepper and 
flour; add another layer of fish and continue till fish and potatoes 
are used. Pour over a scant pint of water, cover and cook till potatoes 
are tender. Add six crackers to one pint of hot milk, then stir into 
chowder; Taste and if not seasoned enough add more seasoning. Eoil 
five minutes and serve. 

Clam Chowder. — One solid quart of clams, one-fourth pound of salt 
pork ( scant ), one small onion, one quart of sliced potatoes, one table- 
spoon of salt, three cups of milk, one-fourth cup of butter, pepper, ten 
or twelve hard water crackers, one-third cup of flour, if desired. 

Add a cup of cold water to the clams, pick over carefully, to remove 
bits of shell, strain the water and clam liquor through two folds of 
cheesecloth and in it scald the clams; strain out the clams and keep 
hot. Cut the pork into bits and cook out the fat slowly, to avoid dis- 
coloring; in this saute the sliced onion without browning. Add the 
flour to the fat and onion, cook until frothy, then gradually add the 
clam liquor and, when the mixture boils, strain it over the potatoes 
that have been parboiled for five minutes. Add the salt and pepper, 
and cook until the potatoes are tender, adding no more water than is 
necessary. When ready to serve add the scalded milk (part cream is 
better), the clams and the crackers split and spread with butter, and 
the rest of the butter. Many kinds of crackers need to be soaked in 
cold milk before they are added to the chowder. 

Miss Jessie D. Child, Teacher of Cooking. New York City. 

Corn Chowder. — Eight ears of corn or one can, one quart of sliced 
potatoes, one onion sliced, one-fourth pound, scant, of salt pork, one 
pint of milk, six crackers, two tablespoons of butter and seasoning. 
Prepare like any chowder, cooking until- potatoes are tender. 



Croutons. — Butter stale bread and cut it into small cubes. Toast 
in the oven to a delicate brown or fry with butter in a frying pan. 

Shredded Nuts. — Shred walnuts, Brazilian nuts, peanuts or almonds 
on an almond grater. Add a tablespoon to each serving of soup. The 
nuts give richness and flavor. 



Soups 



27 



Noodles. — Beat two eggs, add little salt and stir in flour to make 
a dough that can be kneaded without sticking. Then roll into a* sheet 
as thin as paper. Cover with a napkin and let remain about one-half 
hour. Then roll into a roll and with a sharp knife cut into threads 
or ribbons about a quarter of an inch. Toss them up lightly to sepa- 
rate and let dry about one-half hour before cooking. When thoroughly 
dry put in jar for future use. 

The ribbons or broad noodles may be used like macaroni. 

For soup cook the thread noodles ten minutes in rapidly boiling- 
salted water and add to soup. Or, they may be cooked in the soup. 

Noodle Balls. — Fold the dough over in three thicknesses and cut 
into small circles with a thimble. Separate circles and cook in hot fat. 
Serve with soup separately. 

Noodle Wafers. — Cut the dough with knife or pastry iron in small 
diamond shapes. Drop into hot lard, turn as soon as they come to 
the top. Remove carefully, turn upside down to drain and sprinkle 
lightly with fine salt. Serve with soup or salads. 

Mrs. George Hawkins. 



FISH 



Baked Trout. — Dry fish thoroughly, inside and out. Sprinkle in- 
side with pepper and salt, and put in a half cup of butter. Score the 
fish in sections and insert small strips of salt pork: put in dripping 
pan, on a rack, and bake twelve minutes to the pound or until the 
flesh cleaves from the bones, basting frequently. Just before taking 
from the oven pour over the fish a coffee cup of sweet cream. Let 
brown and if necessary thicken with a little flour for gravy. 

Mrs. George Hawkins. 

Stuffed Lake Trout. — Clean the fish and prepare a dressing of bread 
crumbs, butter, salt, pepper, a little milk, to moisten, and fill the 
fish. Bake about one hour. Miss W. Childs. 

Baked Bass. — Bass or any firm fleshed fish of moderate size may be 
used for baking. Scrape free from all scales, wash thoroughly inside 
and out and wipe dry. Make a dressing of bread crumbs moistened 
with one tablespoon of melted butter to each cup of crumbs, one table- 
spoon of parsley chopped fine, a small teaspoon of chopped onion, or 
few drops of onion juice, one-half teaspoon salt, a little pepper, mix 
well, stuff the fish and sew with soft cotton. Score the sides of the 
fish with a sharp knife about an inch apart and put a strip of salt pork 
in each gash. Place in a dripping pan, on greased tin sheet or rack, 
sprinkle with salt and pepper, brush over with melted butter, and 
dredge with flour. Cover bottom of pan with boiling water and add 
bits of butter ; bake fifteen minutes to every pound of fish in a hot oven 
basting every ten minutes with the gravy in the pan. As it evaporates 
replenish with more boiling water. When done slide the fish from 
sheet to serving dish, garnish with slices of lemon and parsley. Serve 
with Hollandaise sauce. Mrs. W. H. King. 

Blue fish, shad and white fish may be baked like bass and served 
with Tartare, Hollandaise, Drawn Butter or Egg Sauce. 

Oyster Stuffing. — One half cup each of cracker and bread crumbs, 
one-fourth cup of melted butter, two teaspoons of lemon juice, one-half 
teaspoon of salt, a little pepper, one-half tablespoon of chopped parsley 
and one cup of oysters. Add seasonings and butter to crumbs, clean 
oysters and remove tough muscles, mix them with the crumbs and 
moisten with oyster liquor. Mrs. George Hawkins. 



Fish 



29 



Fish Dressing. — One cupful of stale bread crumbs, moisten with a 
little cold water, add a small onion chopped very fine, or the juice. 
One teaspoon of finely chopped thyme, savory, parsley, salt and pepper 
to taste, mix with one egg. Mrs. W. S. Lawrence. 

Baked Halibut. — Place a slice of halibut in dripping pan and put 
over it bits of butter, salt, pepper and cracker crumbs; then lay on 
this a second slice of halibut and put over butter, pepper, salt and 
crumbs. - Strips of pork may be placed on the top of the fish and a 
little less butter. Baste frequently with the drippings and bake about 
one hour or until well cooked. Mary Goodman McGillic. 

Halibut a la Flamande. — Have steaks two inches thick cut from 
the halibut, cover the bottom of a baking pan with one tablespoon 
each of butter in small bits, onion and parsley chopped fine, one-half 
teaspoon of salt and a few dashes of pepper. Lay the steak on this. 
Beat the yolk of one egg light, brush it over the top of the fish and 
cover with one tablespoon each of onion and parsley chopped fine, one 
tablespoon of butter, one-half teaspoon of salt and a little pepper. 
Pour over each steak one teaspoon of lemon juice. Bake forty minutes. 
Garnish with lemon and parsley. Serve with Hollanclaise sauce. 

Mrs. Sarah Robb Taylor. 

Baked Halibut. — Take a slice of halibut a generous inch thick, wash 
and dry. Slice an onion and put in a baking pan on which lay the fish. 
Peel and slice three or four tomatoes and put over fish, also a shredded 
green pepper. Dot generously with butter. Add enough salted boiling 
water to keep fish from scorching ■ — a half cup. Bake until done. 
Remove fish, thicken the liquor with little flour rubbed in teaspoon of 
butter, strain and serve with fish. Miss Esther H. Taylor. 

Smoked Halibut. — Pour boiling water over the fish and let stand 
ten minutes. Dry well and broil. Spread with butter. 

Baked Salt Mackerel. — Soak in a pan of water over night, flesh side 
down. Bake in dripping pan with half a pint of water one-half hour. 
Just before serving place on a hot platter and add one small cup of 
sweet cream heated and a little butter. Mrs. McClary. 

Fish fillets are the flesh of vertebrate fish separated from the bones 
and cut into pieces. 

Fillets of Flounder. — Cut two large flounders into eight fillets, dip 
them into melted butter, sprinkle with salt, pepper and lemon juice. 



30 



Fish 



Roll them, beginning at the broad end, and fasten with a wooden tooth- 
pick. Roll in egg and crumbs and fry about eight minutes, drain, 
remove the skewer carefully, garnish with parsley and serve with sauce 
Tartare. 

Broiled Fish. — Clean and wipe fish as dry as possible and place 
on a greased broiler flesh side down over clear coals but not so hot as 
for beef steak. Cook until flesh will separate from bones. To remove 
from broiler, loosen fish on one side, turn and loosen on other side. 
Place on hot platter, add butter and serve. 

Broiled Halibut. — Season the slices with salt and pepper, and lay 
them in melted butter for half an hour, having them well covered on 
both sides. Roll in flour and broil from twenty to thirty minutes over 
a clear fire. Serve on a hot dish, garnishing with parsley and slices 
of lemon. The slices of halibut should be about an inch thick and for 
every pound there should be three tablespoons of butter. 

Miss Parloa. 

Broiled Spanish Mackerel. — Wash and wipe fish and place on greased 
broiler and let broil about fifteen minutes, mostly on flesh side, turn- 
ing every minute or two. The fire should not be too hot as strong heat 
hardens the fibres quickly. If the fish is a thick one, hold at greater 
distance from fire till flesh is cooked, then hold nearer to brown. Re- 
move to hot platter and serve with Hollandaise sauce. 

Broiled Salt Mackerel. — Soak the fish in a large pan of cold water, 
flesh side down, for eighteen hours: change the water. When ready 
to cook, wipe dry and lay on a greased broiler, broil with flesh side 
down, over a clear fire, then, turn and broil the skin side. Be careful 
as this side burns quickly. When cooked place on hot platter and 
spread with butter or serve with Maitre d'Hotel Butter. 

Broiled Salt Cod Fish. — Take large pieces of fish, soak over night 
in plenty of hike warm water. In the morning dry in a towel and 
broil on a well greased broiler until nicely browned. When on the 
platter add butter and pepper. 

Broiled Finnan Haddie. — Plunge fish into boiling water and let it 
remain five minutes, then dry thoroughly on a cloth. Broil over a 
clear fire, flesh side down at first, turning occasionally to keep from 
burning: the skin side needs only to brown, the flesh side needs the 
cooking. When done put on hot platter with a little butter, or one 
tablespoon of melted butter and a teaspoon of lemon juice. Or, take 



Fish 



31 



the fish from boiling water, remove skin, put fish in baking pan, pour 
over a cup of rich milk, clot with butter and cook in oven one-half hour, 
being careful not to let the milk burn. Mrs. George Hawkins. 

Planked Shad. — Planks are made for this purpose one inch thick 
and of various sizes. A new plank should be seasoned by brushing the 
upper side with butter, then place in a moderate oven until it has 
soaked into the wood: this should be repeated several times. Split a 
shad weighing about three pounds from which head and tail have been 
taken, wash and dry with napkin, place on an oiled and heated plank 
skin side down and fasten with tin tacks which come for that purpose. 
Cook in hot oven about twenty minutes, basting frequently with butter. 
Eemove from oven and pipe hot mashed potatoes around the edge of 
the plank, brush over the potato border with beaten yolk of egg mixed 
with two tablespoons of milk and set plank in oven to brown potato 
and finish cooking of fish. Season with salt, pepper and spread with 
some creamed butter. "Set small bunches of asparagus (one for each 
service) on the fish close to the potatoes; stuffed tomatoes, celery and 
cress may be used. Put plank in holder and serve with Hollandaise 
sauce. 

Stuffed peppers, string beans and peas may be used as a garnish. 
Cucumber salad is good with the shad. Fish is more often broiled 
and then placed on plank. 

Broiled Shad Roe. — Wash and dry the roe with care not to break 
the skin, place it on a well-greased broiler and rub it with butter once 
or twice during the time of broiling; cook to a nice brown, place it on 
a hot dish and cover with a Maitre d'Hotel Butter. Can be baked or 
cooked in a saute pan. Mrs. Belding. 

Creamed Roe. — Cook roe in water just below boiling point, add to 
it teaspoon of salt, tablespoon of vinegar and two slices of onion. 
Simmer twenty minutes. Remove roe and cut in tiny cubes. Make a 
cream sauce allowing a heaping cup of roe to cup of sauce, add a tea- 
spoon of lemon juice and the roe. 

Court Bouillon. — Court bouillon is used for boiling fish which are 
without much flavor. It may be prepared beforehand and kept like 
stock. 

Fry in tablespoon of butter a chopped carrot, a chopped onion and a 
stalk of celery. Then add two quarts of water, a cup of vinegar, three 
pepper corns, three cloves, a bay leaf and 'teaspoon of salt. Let boil 
and skim. 



32 



Fish 



Boiled Haddock. — W ash and clean fish, place on a fish rack or tie 
in piece of cheesecloth, put in kettle and cover with warm court bouil- 
lon or warm water in which is a generous teaspoon of salt and table- 
spoon of vinegar to every two quarts of water. Bring to the boiling 
point and let simmer till the flesh separates from the bones — about 
ten minutes to each pound. When cooked drain well, remove to hot 
platter, garnish with parsley or cress and serve with Hollandaise 
sauce. Potato balls may be served on the dish with the fish. 

Mrs. Janet Allan. 

Boiled Salmon. — The middle slice of salmon is the best. Sew up 
neatly in cheesecloth, boil a quarter of an hour to the pound in hot 
salted water, with lemon juice or vinegar. When done, unwrap with 
care, lay upon a hot platter, taking care not to break it. Have ready 
a large cupful of drawn butter, very rich, in which has been stirred 
a tablespoon of minced parsley and the juice of a lemon. Pour half 
upon the salmon and serve the rest in a boat. Garnish with parsley 
and sliced eggs, or slices of lemon. Mrs. Belding. 

Boiled Salt Salmon. — 1 Soak the salmon in tepid water about twenty- 
four hours, changing water two or three times. Then drain and place 
in a kettle with boiling water and cook slowly about thirty minutes; 
then drain, place on a hot platter and pour over a drawn butter gravy. 
Garnish with sliced hard-boiled eggs. Mrs. McClary. 

Adirondack Trout. — Catch' em; remove inwards; pack in fine salt 
to slime — two ounces to each pound of fish; let them remain in the 
slime twelve hours; then clean thoroughly and pack in broken ice and 
swamp moss; keep in a cool place till used. To fry, put a piece of 
butter size of an egg or salt pork fat in a pan; heat as hot as possible 
without burning; drain them and lay in pan; cook on one side; remove 
pan from fire 7 turn the trout, replace the pan and fry crisp to taste. 
Serve a la woods. Mr. Martin E. McClary. 

Brook Trout, Fried. — Wash, wipe and roll in meal or flour; drop 
into a frying pan of hot butter; fry to a nice brown. After removing 
the fish, pour a cup of cream into the frying pan, adding a little pepper 
and salt ; boil a minute or two and pour over the trout. 

Mrs. Gillett. 

Smelts. — Clean fish well. After wiping dry, roll in corn meal into 
which a little salt has been mixed. Partly fry slices of salt pork in a 
spider, then put in smelts with the pork and cook. 

Mrs. Arthur E. McClary. 



Fish 



33 



To Fry Frozen Fish. — Four slices of salt pork fried, take pork from 
pan and into the fat shake salt; season fish and dust Avith flour, put 
into the salted fat and fry. In this way the fish will not fall to pieces. 

Mrs. Bush. 

Codfish Cakes. — Shred the fish, cover with water and soak over night. 
In morning put on to boil. At same time put on potatoes to boil, 
when the potatoes are done, drain. Use one-third potatoes, mash the 
potatoes with a fork so as to keep them light, add a little butter, 
pepper and salt, stir in the fish. Have thoroughly beaten the whites 
of two or three eggs (according to quantity of fish) and stir lightly 
through the fish and potatoes. Have fat very hot, and with a big 
spoon and fork take up a spoonful and drop it into the hot fat. Do 
not mash the fish a particle but as lightly as you can take it up and 
drop it in the fat. Drain in oven a few minutes and serve. 

Mrs. Charles Foster. 

Codfish Balls. — One coffee cup of boiled codfish, picked very fine; 
add two cups of mashed potatoes, one egg, three tablespoons of cream, 
and butter size of an egg; salt and pepper to taste. Beat all together 
until very light; make into balls, roll in flour and fry in butter. Enough 
for five persons. Nellie O'Connell. 

Codfish Balls. — One quart of potatoes, pared and sliced; one pint 
of codfish, finely shredded; two eggs, one tablespoon of butter. Boil 
potatoes and codfish together, drain, mash and add the beaten eggs and 
butter. Beat all together until very light. Shape in balls and fry like 
doughnuts. Mrs. Chipperfield. 

Note. — One-half teaspoon of mustard improves fish cakes. 

Codfish and Potatoes. — Prepare the fish as for fish balls, only not 
as fine; put in a baking dish, with alternate layers of cold boiled 
potatoes sliced and seasoned with butter and pepper. Pour over all 
two cups of sweet cream or cream sauce. Bake one-half hour. 

Mrs. Pease. 

Cod Fish Creamed. — ■ Put fish in warm water for an hour or till 
softened. Shred finely and put a coffee cup of fish in a sauce pan with 
a cup of rich milk or milk and cream. Let come to a boil and thicken 
with a tablespoon of flour dissolved in one-fourth cup of milk. Just 
before taking from the fire stir in a generous tablespoon of butter, 
one egg or two yolks well beaten. Season with pepper and garnish 
with hard boiled eggs. Mrs. George Hawkins. 

2 



34 



Fish 



Fish Cakes. — To each pint of hot potatoes put through ricer, add 
two tablespoons of butter, one well beaten egg, one pint of cooked 
flaked fish, season with salt and pepper, beat well and shape and fry. 

Finnan Haddie Balls. — Pare and cut in pieces enough potatoes to 
make a generous pint. Put in boiling water and when half boiled place 
with potatoes a generous cup of finnan haddie freed of bones and picked 
fine. When potatoes are done drain in colander. Put back in sauce- 
pan, season with salt and pepper, add one egg beaten light and small 
piece of butter. Beat all together thoroughly, shape into balls and 
fry in deep fat. 

Creamed Finnan Haddie. — To each cup of fish cut in small pieces, 
allow one and a half cups of milk, or milk and cream, two tablespoons 
of butter, one of flour and little pepjDer ; mix flour with butter ; cook 
till smooth, add the milk and when hot, the fish, cook a few minutes 
and serve. 

Creamed Finnan Haddie. — Melt a tablespoon of butter in a sauce-pan, 
add two cups of flaked fish and a dash of paprika, stir and turn over 
until the butter is absorbed, then add thin cream to just cover fish. 
When hot stir in the beaten yolks of two or three eggs mixed with 
scant half cup of cream. 

Scalloped Fish. — Take cooked fresh fish; put alternate layers of 
fish and cream sauce in a baking dish. Cover with fine cracker crumbs 
and pieces of butter. Bake one-half hour. 

Tunny Fish Savory. — Blend two tablespoons each of butter and flour 
in a sauce-pan over the fire, add one pint of milk and stir till smooth. 
Cut fine a small green pepper and a small can of pimentos; add to the 
above and cook three minutes stirring all the time. Then put in a can 
of tunny fish, season with salt. When hot serve on squares of toast. 

Salmon Loaf. — One can of salmon, pick out bones, and skin, two 
eggs beaten light, half a cup of cracker crumbs, two tablespoons of 
butter, pepper and salt to taste, and parsley ; rub all to a paste, pack 
into mould and steam one hour and a half. Put loaf on a platter and 
garnish with a can of peas drained from all liquor, heated and seasoned 
with butter, pepper and salt. Pour over the peas one cup of hot white 
sauce and serve. . Mrs. John MacFarlane. 

Salmon Loaf. — One small can of salmon, one cup of cracker crumbs ;. 
mix salmon with crumbs. Make a sauce of one-half tablespoon of 
butter, one-half tablespoon o<f flour, add one cup equal milk and cream, 



Fish 



35 



flavor with a little grated onion, celery salt, paprika and salt. Cook 
until smooth. Mix with salmon and crumbs. Form into a loaf, roll 
loaf in one beaten egg", then in cracker crumbs. Bake three-quarters of 
an hour in moderate oven. Serve with tomato sauce. 

Mrs. C. L. Cap r on. 

Salmon Wiggle. — One and one-half cups of milk, four tablespoons 
of butter, three tablespoons of flour, one cup salmon picked apart with 
fork, one cup green peas, pepper and salt to taste. Make a sauce of 
the milk, butter and flour. When it thickens add salmon, stir in peas 
which have been previously warmed. Serve hot. 

Mrs. Sadie Thompson Sisson. 

Shrimp Wiggle. — A piece of butter size of an egg, one onion, one 
cup tomatoes. Let cook together half hour or little longer. Add to 
this one cup of cooked rice, one cup of cream and one cup of shrimps. 
Serve on crackers. Mrs. Frank Haven. 

Deviled Scallops. — Put one quart of scallops in sauce-pan, bring to 
boiling point in their own liquor, drain, and chop fine, saving liquor. 
Put three tablespoons of butter in a bowl, beat to a cream, add scant 
teaspoon of made mustard, one teaspoon of salt, dash of cayenne, and 
beat well. Now add one cup of hot stock. Stir scallops and then 
liquor into this sauce and let stand one-half hour. Put in baking dish 
or shells. Sprinkle with crumbs and dot with butter and bake in a 
moderate oven twenty minutes. Miss Parloa. 

Scallops Fried in Batter. — Make a batter of one pint of flour, two 
eggs, one tablespoon of salad oil, one teaspoon of salt, nearly one-half 
pint of milk. Beat eggs light, add milk, then pour the mixture upon 
the flour. Beat hard for two or three minutes. Then add salt and oil. 
Drain and dry one quart of scallops, season with salt and pepper. 
Drop into the batter and then drop spoonfuls of scallops and batter 
into boiling lard. Cook for three minutes, drain and serve at once. 

Miss Parloa. 

Scallops Fried. — Roll in Indian meal and fry in butter, or salt pork 
fat if preferred; fry to a delicate brown. 

Deviled Crabs. — Take twenty-five live crabs steamed about twenty 
minutes; pick them out carefully, bodies first, then the claws. Take 
four hard boiled eggs, mash fine, mix them with crab meat, fork them 
together. Make a cream sauce in double boiler, of two cups of milk, 
two tablespoons of butter and two of flour. Then add crab meat and 



36 



Fish 



eggs, one tablespoon of Worcestershire sauce, about one-third of a 
nutmeg grated, a little cayenne pepper, salt to taste. Take fifteen 
shells and wash carefully, then fill shells and cover with white dried 
bread crumbs, put a little butter on each and brown in the oven. 

Mrs. Frank Haven. 

Japanese Crabmeat. — Put one can crabmeat in saucepan, with melted 
butter, one teaspoonful chopped celery, a level teaspoon of flour, one- 
half cup of cream, salt and pepper to taste. Simmer until reduced to 
suitable consistency for spreading on thin slices of toast. Garnish with 
a few slices of olives on each slice. Mr. Frank E. Davis. 

Maryland Crabmeat. — Make a rich cream sauce, add one cup crab- 
meat, two hard boiled eggs chopped fine, season with salt and pepper, 
and when ready to serve add two tablespoonfuls Worcestershire sauce. 
Serve with or on toast. Mr. Frank E. Davis. 

Creamed Oysters.— Put butter size of an English walnut into a 
sauce-pan, add a little parsley, celery, onion, mace, nutmeg, and a small 
piece of bay leaf. Let simmer, but not brown. Sprinkle in two table- 
spoons of flour, cook, stirring constantly. Pour in strained juice of 
one and one-half pints of oysters (hot), cook slowly for one-half hour. 
Then add one-half cup of thick cream, heated. Eun through a sieve. 
If not thick enough add a little more flour wet with milk. Season with 
red pepper and salt, juice of one-half lemon. Cook oysters in sauce 
until plump and hot. Mrs. S. A. Beman. 

Fricasseed Oysters. — Put in a sauce-pan one quart of oysters with 
their liquor, boil a little, then put in a colander, shake well until 
thoroughly dry, then put back in the sauce-pan with a cup of sweet 
cream, a little butter, a little white pepper and salt; put a tablespoon 
of flour into the cream to thicken. Serve on toast. Mrs. Belding. 

Scalloped Oysters. — Butter a dish that is about three inches deep ; 
put in a layer of cracker and bread crumbs; then a layer of oysters 
free from their liquor; then bits of butter; sprinkle with pepper and 
salt; do this until you have used a quart of oysters; over the whole 
pour a teacup of sweet cream, and bake three-quarters of an hour. 
Individual dishes can be used. Mrs. Anna Parmelee Channell. 

Bread for Scalloped Dishes. — From one-fourth to one-third of a cup- 
ful of melted butter should be allowed for a cupful of crumbs. Stir 
with a fork, that the crumbs may be evenly coated and light rather 
than compact. 



Fish 



37 



Fried Oysters. — Take with great care from the liquor as many oysters 
as you wish to fry; lay flat on a soft napkin; press another lightly over 
to absorb all liquor; beat several eggs in bowl; roll fresh, crisp oyster 
crackers to fine powder; melt enough butter to cover bottom of pan 
one-eighth inch deep; dip each oyster in flour, then in eggs, and roll in 
cracker, until completely incrusted; place carefully in pan, and fry 
quickly to nice brown; turn oysters so as not to break crusting. Serve 
on hot plates. Mr. T. W. Miller. 

Fried Oysters. — Clean and dry between napkins selected oysters. 
Season with salt and pepper and dip in flour. When ready to fry, 
egg and crumb them, place five or six in frying basket, cook in deep 
fat and drain on brown paper. Mrs. Sarah Robb Taylor. 

Stewed Oysters. — One quart of milk, one quart of water; salt and 
pepper to taste; six crackers rolled fine and cooked in the milk and 
water twenty minutes ; then add three pints of oysters and a half a cup 
of butter, and let it come to a boil. Mrs. Frederick J. Seaver. 

Broiled Oysters with Brown Sauce. — Drain the oysters and wipe dry 
with a cloth. Boil the liquor, skim, and set one side. Put one table- 
spoon butter in a pan and brown. Add two tablespoons of flour and 
brown. Add liquor and stir until it boils. Season with salt, red 
pepper, and Kitchen Bouquet if liked. Broil the oysters on gridiron or 
hot pan with a little butter. To broil nicely they must be very dry. 
After the oysters are cooked they can be taken out and kept hot and 
the sauce made in the same pan. Serve on toast with sauce poured 
over them. Mrs. L. C. Wead. 

Filling for Oyster Patties. — Take cream sauce (see Sauces) using 
cream, when hot add oysters, if too large cut them, let cook until 
edges curl and fill patty shells. Mrs S. T. Carpenter. 

Little Pigs in Blankets. — Take as many large oysters as are wished 
and dry them with a towel. Have some fat bacon cut in very thin 
slices, cover each oyster with them and pin on with wooden toothpicks. 
Broil or roast them until the bacon is crisp and brown. Do not remove 
toothpicks. Serve hot. 

Fried Frog's Legs. — Wash the legs in cold water and skin and let 
them drain in a colander; then season well with salt, pepper and 
lemon juice. Dip them into beaten egg then crumbs, place in frying 
basket and cook for five minutes. Serve very hot with Tartare sauce. 



38 



Fish 



Broiled Sardines on Toast. — Select twelve good-sized, fine, and firm 
sardines; arrange them in a double broiler, and broil for two minutes 
on each side over a very brisk fire. Have ready six small slices of 
buttered toast and place two sardines on each slice. Garnish with 
lemon. 

Baked Clams. — Wash and sort clams being careful to discard all 
that are not alive and in good condition. Have stones well heated 
and cover with a piece of wire netting on which place the clams, cover- 
ing same with seaweed if obtainable, if not, use freshly cut long grass: 
cover whole thoroughly with canvas and brush to prevent escape of 
steam. Serve with melted butter in individual dishes. If hot water 
is placed in dishes the butter will keep hot longer and will be more 
easily used. Mr. T. T. Butterick. 

To Boil Lobsters. — In a kettle of water put one large cup of salt. 
When boiling hard put in lobsters. This will stop the boiling tempo- 
rarily. Keep the lobsters in twenty minutes after water begins to 
boil. After taking out crack the tails and large claws and serve hot 
with drawn butter sauce. Mrs. Arthur E. McC'lary. 

Broiled Live Lobsters. — Take a long sharp knife and cut lobster open 
from head to tail: place on broiler over red hot fire and keep turning. 
Cook from fifteen to twenty minutes. Serve with drawn butter or 
other sauce. Mrs. Arthur E. McClary. 

Lobster a la Rushmore. — Cook a small onion and four mushroom 
stocks chopped fine, in a tablespoon of butter. Add the meat of a 
two-pound lobster cut in cubes or about two cups of lobster meat, a 
cup of hot tomato sauce, salt and pepper to taste; let stand over hot 
water until thoroughly heated, then turn into the clean lobster shell or 
a baking dish. Into the top of the mixture press four mushroom caps, 
which have been peeled and fried five minutes in butter: pour a little 
tomato sauce over these and set in the oven about ten minutes. 



MEATS AND POULTRY 



Roast Beef. — Place meat on a rack which will raise it a little above 
the bottom of the pan. Pnt in the pan a half teaspoon of salt, a 
quarter of a teaspoon of pepper and two tablespoons of water. Place 
in a very hot oven for fifteen or twenty minutes until meat is browned; 
then lower the temperature of" the oven and cook more slowly until 
done; baste frequently. Allow fifteen minutes to the pound. 

Mrs. Belding. 

Roast Beef and Other Gravies. — After the roast is removed from the 
roasting pan remove most of the fat and add two tablespoons of sifted 
flour, stirring carefully, then add a little pepper, salt and one pint 
of boiling water. Let it come to a boil, strain and serve in a gravy 
boat. Mrs. McClary. 

Yorkshire Pudding. — Beat three eggs very light. Add one scant 
teaspoon of salt and one pint of milk. Pour one-half cup of this 
mixture over two-thirds cup of Hour and stir to a smooth paste. Add 
remainder and beat well. Bake in hot gem pans forty-five minutes. 
When roast is on platter garnish with pudding. 

Mrs. L. C. Wead. 

Yorkshire Pudding. — One pint of milk : one teaspoon of salt ; two 
cups of flour sifted with one teaspoon baking powder ; four eggs, beaten 
thoroughly; mix all together quickly — eggs, milk and salt, then flour 
— pour off fat from the gravy in the pan, and then pour in the pudding. 
Continue the roasting, letting the drippings fall on the pudding; baste 
the meat with gravy taken from the pan. From half an hour to fifty 
minutes will bake the pudding. Cut the pudding in small squares and 
serve about the beef, or separately if preferred. 

Mrs. C. L. Hubbard. 

Yorkshire Pudding. — Pour the batter into a shallow pan containing 
a tablespoon of drippings from the roast, have the batter about an 
inch thick and bake about thirty minutes, basting, after it has risen, 
with fat from the pan in which beef is roasting. Out in squares and 
place around the beef. Mrs. Richardson. 

Fillet of Beef. — The tenderloin of beef which lies under the loin and 
rump is called fillet of beef. Wash fillet, skewer in shape, and lard. 
Place on a rack in small pan, sprinkle with salt and pepper, dredge 

[39] 



40 



Meats and Poultry 



with flour, and put in bottom of pan small pieces of pork. Bake twenty 
to thirty minutes in hot oven, basting three times. Serve with mush- 
room or horseradish sauce. 

Cold Roast Beef a la Shapleigh. — Six tablespoons of oil, two of tar- 
ragon vinegar, one tablespoon each of chopped onion and parsley, one- 
half of chopped red pepper, one teaspoon of salt, one half teaspoon each 
of paprika, dry mustard and pepper. Place all in a pint can, put on 
rubber and cover; shake well a few minutes before using. Cut thin 
slices from cold roast beef, arrange on platter, garnish with cress or 
parsley and pour over the dressing. Mrs. Ambrose. 

Roast Steak. — Have two pounds of good tender steak. Have ready 
a dressing of bread crumbs; spread this on the steak and roll; tie 
firmly. Place in a pan with a little water. Have the oven hot, and 
bake an hour, basting occasionally. Sprinkle on salt and pepper just 
before it is done. Mrs. Gillard. 

Savory Roast of Beef. — A thick round steak, onions, bacon, flour, salt 
and pepper. Put the steak in a short handled frying pan, spread a 
layer of sliced onions over it, dredge with salt, pepper, flour, and over 
this lay thin slices of bacon. Put in a hot oven for twenty minutes, 
being careful not to let the bacon burn. Then add enough boiling water 
to cover the beef, cover the pan loosely and cook slowly for three 
hours, adding a little water from time to time. When the steak is 
done lift onto a warm platter, thicken the gravy with a tablespoon of 
flour mixed with water, season with salt and pour over the meat. 

Mrs. Fred J. Doolittle. 

To Broil Beefsteak. — A perfect steak should be from one and one- 
half to two inches thick. Trim it a good shape, heat the broiler very 
hot, greasing with a piece of the fat. Lay outside edge towards the 
handle so that the fat may run on the meat. Place it close to the 
hot coals and count ten slowly, turn it and do the same, to sear the 
outside and keep the juices in, then hold it farther from the coals, 
turning very frequently. Broil from eight to fifteen minutes according 
to the thickness of the steak. A steak should be rare, but not raw, 
should have a uniform red color and be full of juice. Put on hot plat- 
ter, sprinkle with salt and pepper, and spread with butter. It is excel- 
lent with tomato or mushroom sauce poured over the steak. 

Mrs. B elding. 

Broiled Fillets of Beef. — Cut slices about inch and a half thick from 
fillet of beef. Shape in circles. Put on greased broiler and cook over 



Meats and Poultry 



4! 



hot coals from four to six minutes, turning every ten seconds. Remove 
to hot platter, clot with butter, season, and serve with brown mushroom 
sauce. 

Pan broiling is cooking meat in a hot frying pan without grease. 
Put meat in pan, turn when seared and turn every few seconds, then 
occasionally, as in broiling. 

Planked Sirloin Steak. — Have steak about one and a quarter inches 
thick. Eemove flank. Put on greased broiler and cook about eight 
minutes, turning several times. Have a plank hot and well oiled on 
which place the steak and pipe hot mashed potatoes around edge of 
plank, add four or five small onions between the steak and potatoes. 
Brush the edges of the potato and the tops of onions with the yolk of 
one egg beaten with two tablespoons of milk and set plank in hot oven, 
turning if necessary to brown potato. This will finish cooking the 
steak. After taking from oven, season with salt, pepper and butter 
and fill in rest of space with hot cooked flowerets of cauliflower, peas, 
carrots and string beans placed separately in groups. Remove plank 
to its frame and serve at once with brown tomato sauce in which are 
mushrooms. 

The following vegetables may be used with planked steak; asparagus, 
onions, string beans, peas, carrots, Brussels sprouts, beets and mush- 
rooms. Stuffed tomatoes or green peppers are especially good, also 
Swedish timbale cases filled with creamed peas. All vegetables must 
be cooked and seasoned, kept hot ready to garnish steak. 

Blanketed Steak. — Broil a sirloin steak for about eight minutes then 
remove to a hot plank and quickly cover with oysters which have 
been rinsed and dried thoroughly. Season slightly 'with salt, sprinkle 
over fine cracker crumbs and dot well with butter. Put the plank in a 
hot oven and bake till the oysters are plump. Remove to plank holder 
and serve. Mrs. George Hawkins. 

Flank Steak. — Score the steak on both sides diagonally. Spread 
with highly seasoned bread dressing, roll up tightly, tie and braise 
with vegetables in a covered pan or casserole. 

Swiss Steak. — Take round steak about two inches thick. Pound in 
as much flour on both sides as it will take. Melt two tablespoons of 
butter in a spider, put in steak and brown on both sides. Then cover 
with hot water, teaspoon of salt and simmer covered about two hours. 
Remove meat and thicken gravy. 



42 



Meats and Poultry 



Hamburg Steak. Soak two thick slices of bread m inilk. Take one 
small onion and chop fine and fry in butter to a light brown color. 
Mix the above thoroughly with one potmd of Hamburg steak. When 
well mixed form into small round cakes and fry until cooked through. 

Mrs. Lois Lawrence House. 

Hamburg Steak. — Chop one pound of lean raw meat very tine, 
remove all the fiber possible. To the meat add one-half tablespoon of 
onion juice, if desired, one-half teaspoon of salt, one-fourth teaspoon of 
pepper, dash of nutmeg, one egg. Form into small balls and flatten, 
or shape into steak, good inch and a half thick. Broil same as beef- 
steak or bake in oven. Serve Avith Maitre d'Hotel sauce. Beechnut 
bacon, broiled, may be served over this. 

Gravy for Steak. — Remove the steak, when done, from the broiler 
and place in the oven in a deep dish, or the cover of the broiler ; add 
pepper and salt on both sides of the steak and spread over a liberal 
amount of butter: leave the steak in this dish two or three minutes 
and then place on a hot platter and serve at once. This way draws out 
the juice of the meat and seasons the gravy. 

Smothered Beef and Onions. — Take a good-sized steak (round is the 

best ) and six onions: remove bone from steak: chop onions fine: and^ 
season with pepper and salt: place on steak, and roll: fasten firmly; 
put in frying pan with a little water: cover closely, and steam about 
fifteen minutes: then put a good-sized piece of butter in the pan, and 
cover again: steam till done, having just enough water in pan to keep 
from burning. Mrs. Ralph. 

Beef a la Mode. — Take from six to eight pounds of the round of 
beef, free from bone: one-fourth pound of salt pork; cut the pork 
into one-fourth inch strips, pepper, and draw through the beef with 
a larding needle: place in a kettle one-third full of boiling water — 
keeping the beef from the bottom of the kettle by placing on a wire 
rack or frame. Then cut fine two or three carrots, one large onion, 
and put over the beef: keep enough water in the kettle to steam the 
meat; care should be used not to burn. Cook three to four hours, 
keeping the kettle closely covered : when done remove the beef, leaving 
carrots and onions in liquor, which thicken for gravy. Mrs. Ralph. 

Pot Roast. — Brown four or five pounds of beef from the rump or 
round on all sides in a hot frying pan (using some of the suet or pork 
fat). Remove meat to kettle, add a pint of water to the pan in which 
the meat was browned to retain the browned juices from the meat 



Meats and Poultry 



43 



and pour over the meat. Cover closely, cook .slowly two hours or 
more, then season with salt and pepper and cook till tender. When 
cooked take meat from kettle and thicken the gravy with a little flour. 

Potted Beef. — Take a large beef shank, and put into enough cold 
water to cover it. Boil till very tender — till all the hones and carti- 
lage can be easily removed. Chop the meat fine, and replace in the 
pot with the liquor, which should be about one quart. Let it simmer 
gently; season with salt, pepper and a little sage or summer savory 
if you wish. Pour into mold and press, and when cold cut into slices. 

Mrs. Gilbert. 

Cannelon of Beef. — Three pounds of beef and one-half pound of salt 
pork chopped raw. One cup of cracker crumbs, two eggs, one cup of 
sweet milk, a piece of butter size of a walnut, one onion, three table- 
spoons of Worcestershire sauce. Salt, pepper to taste. Mix well. 
Form in loaf and bake in bread tin one and one-half hours. Serve hot 
with a brown sauce, and afterwards use cold. Mrs. L. C. Wead. 

Meat Loaf. — One pound of beef, one pound of fresh pork, each ground 
at butcher's if desired, one good sized onion chopped, one cup of milk, 
one egg, one and a half teaspoons of salt, one small pepper. Form into 
loaf, put into tin and bake in moderate oven one and one-half hours. 

Mrs. Annie Lincoln Kellogg. 

Roulades of Beef. — Cut thin large slices of cold roast beef and put 
a teaspoon of highly seasoned moistened bread crumbs on each slice. 
Fold over and fasten with a wooden toothpick. Lay in a baking pan 
and put in the oven with a cup of hot water and tablespoon of melted 
butter in which half a teaspoon of Kitchen Bouquet has been mixed. 
Baste frequently. When brown serve with the gravy in which put a 
half cup of chopped olives. Mrs. R. N. Porter. 

Shepherd's Pie. — One cup of finely chopped meat, seasoned with 
butter, pepper, salt and two tablespoons of Chili sauce. Put in a 
baking dish and cover with one cup of hot mashed potato (reheated) 
seasoned with salt and butter, a little milk or cream to soften, and 
two eggs w r ell beaten before adding to the potato; mix well and spread 
over the meat. Brush over the potato with the yolk of an egg diluted 
with a little milk. Bake a light brown and serve at once. 

Mrs. W. H. King. 

Irish Stew and Dumplings. — Take the remnants of a roast of beef: 
pare four potatoes and slice one-half inch thick; one or two onions cut 



44 



Meats and Poultry 



fine; one-third cup of rice, if desired. Place meat over fire in three 
quarts of cold water, two hours before dinner, onions and rice one 
hour, potatoes twenty minutes. Season with pepper and salt. Add 
dumplings fifteen minutes before serving. For the dumplings use one 
pint of flour, two rounded teaspoons of baking powder, salt, and sweet 
milk for a stiff batter. Drop by spoonfuls into the boiling stew fifteen 
minutes before serving. Do not raise the cover or let the stew cease 
to boil after they are added. Mrs. Ford. 

Packing and Brine for Corning Beef. — For one hundred pounds of 
beef, take four quarts of salt, one and one-half ounces saltpetre, one 
and one-half ounces soda, four pounds sugar. Eub this together and 
then rub on the beef ; pack very tightly and solidly ; this makes the 
brine. For small families use small package, that each layer may 
be as small as possible, as taking away part of a layer drains the brine 
from the remainder of the layer. Adding water takes away the peculiar 
excellence and tenderness of the beef. Mr. George Hawkins. 

Brine for Corned Beef. — One quart of rock salt, one cup of sugar, 
saltpetre size of a walnut. Dissolve all in enough boiling water to 
cover the pieces of beef. Let it cool, then pour over beef, put plate 
over to keep it down. Rump roast of beef is best for corning. 

Miss Carrie Bishop. 

To Boil Corned Beef. — Wash the meat well, place over the fire in 
enough cold water to cover deeply, carefully remove' the scum as it 
rises to the surface of the water, boil slowly, allowing thirty minutes 
for each pound. If the meat is to be served cold allow it to cool in 
the liquor in which it was boiled. If for a hot dinner boil with it 
cabbage, turnip, carrots and potatoes, allowing an hour and a half 
for the cabbage, one hour for turnip and carrots and twenty minutes 
for the potatoes to cook. The beets should be cooked about two or 
three hours separate from the rest, peeled and sliced while hot. Place 
meat on platter when ready to serve with vegetables around it. A 
drawn butter sauce can be served with a boiled dinner. 

Corned Beef Hash. — To one heaping measure of meat chopped fine, 
allow two measures of chopped potato; season with pepper; put in 
frying pan and moisten with milk or cream; when hot add a generous 
piece of butter and mix. It may now be put in a baking dish and 
cooked in a quick oven until brown or left in the frying pan and 
cooked fifteen minutes, stirring occasionally. Mrs. James Sawyer. 



Meats and Poultry 



45 



Hash Balls. — Prepare hash as above, form into small, round cakes 
about an inch thick; dip in egg, roll in bread crumbs and fry like 
croquettes. Serve with tomato sauce. 

Meat Puffs. — Chop meat that has been previously cooked; season 
well with pepper, salt and butter; moisten with a little stock or water. 
Make nice puff paste; roll thin; cut into round cakes; fill with meat 
and bake. Serve warm. Miss Amelia Greeno. 

Cream Dried Beef. — Tear the slices into small bits, put them in a 
sauce-pan on the stove and pour over quite a good deal of hot water. 
Put cover on and let boil slowly about an hour, take off cover and let 
simmer down until there is just a little water left in sauce-pan. Then 
add the cream thickened with a little flour. Cook a minute longer. 
Milk may be used in the place of cream, but this would require a little 
butter added. Mrs. H. D. Thompson. 

Frizzled Beef. — Remove white strings and skin from dried beef and 
tear in pieces. Pour hot water over a cup of beef and let stand five or 
ten minutes. Drain, dry and put with a tablespoon of butter in a 
sauce-pan. Stir till beef is hot and frizzled and serve. For a change, 
when the butter is melted, dredge over the beef a small tablespoon of 
flour, stir and add carefully a cup of cream or cream and milk. Stir 
till thickened and cooked. Pour over toast. Omit hot water if the 
beef is not too salt. 

Beef's Tongue. — Boil a fresh tongue in salted water one and one- 
half hours. Before putting it in the water, trim it carefully and 
skewer into good shape. When it is boiled remove the skin. If it is 
to be used cold, replace the skewer, put it again in the water in which 
it was boiled and let it remain until cold. If used hot, pour over it a 
white or a piquante sauce; garnish with parsley. Spinach is a good 
vegetable to serve with tongue. Mrs. Belding. 

Tongue Braised with Tomatoes — Boil a fresh beef tongue slowly 
for two hours. Remove skin and roots. Brown two tablespoons of 
butter, add two tablespoons of flour and browr). Pour on slowly ono 
pint of stock (or water in which tongue was boiled) and one pint of 
stewed and strained tomatoes and add one-half carrot, one onion cut 
fine, sprig of parsley, one-half tablespoon of Worcestershire sauce, one 
teaspoon of salt and one saltspoon of pepper. Bake in braising pan 
two hours, take out, strain gravy round the meat and serve. 

Mrs. Janet Allan. 



46 



Meats and Poultry 



Roast Veal. — The loin of veal is excellent as a roast, but as the meat 
is apt to be dry it is best to cover the upper side with thin slices of salt 
pork, fastening them in place with wooden toothpicks. Allow eighteen 
minutes to each pound and have a medium hot oven, basting frequently. 
If a dressing is desired place it in the loin, fold over the flap and 
fasten with skewers or tie with string. Make a brown gravy from 
the meat drippings. Serve with Cranberry Sauce. Mrs. McClary. 

Veal Pot Pie and Raised Dumplings. — Take three pounds of veal ; 
put in hot water, enough to cover ; cook slowly about three hours, or 
till tender; renew water as it boils away. It is well to plan for this 
the day you are baking bread. Take of raised dough for dumpling 
as you would for biscuit ; when light steam one hour in steamer. Cook 
the potatoes with the meat for half an hour. Put meat, potatoes and 
dumplings on a platter and pour over gravy. For gravy take some of 
the water in which the meat is cooked, thicken with flour wet in cold 
water. Season with butter, pepper and salt. Mrs. C. L. Hubbard. 

Light Dumplings. — Slice one potato about one inch thick, have just 
enough water to boil, over the potato. One pint of flour, two tea- 
spoons of cream tartar, one of soda, rub in a teaspoon of butter, one 
large cup of milk and a little salt. Place dumplings on pieces of 
potato, cover tightly and cook about twenty minutes. 

Ida Mitchell. 

Veal Stew, English. Three pounds of shoulder of veal, cut into four- 
inch pieces, stew with a large onion., sliced, and a piece of salt lean 
and fat pork. \Yhen nearly done add salt and pepper, thicken gravy, 
adding a small can of button mushrooms, after which stew fifteen 
minutes. A little chopped parsley is an improvement. 

Mrs. W. S. Lawrence. 

Frying is cooking food in hot fat deep enough to cover food. 

Sauteing is cooking food in a frying pan in a small amount of fat. 

Breaded Veal Cutlets. — Cover cutlets with boiling water, cover and 
simmer till tender and all water evaporates. Then cut meat in pieces 
for serving and roll in egg and salted crumbs and fry. 

Veal Cutlets. — Take cutlets and partly cook, then dip in a beaten 
egg and roll in bread crumbs. Fry brown in lard and butter. When 
cooked, remove, and put a little water in the pan. thicken with tea- 
spoon of flour, season with butter, pepper and salt, pour over cutlets 
and serve. Miss Amelia Greeno. 



Meats and Poultry 



47 



Veal a la Sweetbreads. — Cut veal steaks very thin, then into pieces 
suitable for serving. Pound until very tender — dip into egg, then into 
bread crumbs. Have plenty of butter hot in frying pan and eook to a 
golden brown. Take meat from the pan and put in one-half cupful 
of cream, let boil one minute and pour over veal. 

Mrs. Sadie Littlejolm Siewers. 

Veal Loaf. — Three and one-half pounds of veal chopped fine, with 
one slice of fat pork, two crackers, rolled fine, two eggs, a piece of 
butter size of an egg, one tablespoon of salt, one-half teaspoon of 
pepper, one nutmeg and three tablespoons of cream. ^York all together 
in form of a loaf; put bits of butter on top, and cracker crumbs; put 
in baking tin and bake two or three hours, basting often with butter 
and water. Mrs. Baker Stevens. 

Blanquette of Veal. — One and one-half cups of cold veal cut in small 
pieces and one-half cup of finely chopped cooked ham. Put a coffee 
cup of cream in a sauce-pan; when hot thicken with tablespoon of flour 
dissolved in cold milk, then add meat, grating of nutmeg, teaspoon 
of lemon juice and salt and pepper to taste. Add the beaten yolk 
of one egg in a little cream. Stir well, pour on hot platter and garnish 
with hard boiled egg and points of lemon. Or put a border of potato 
rosettes on platter, heat in oven and pour meat in the center. 

Mrs. George Hawkins. 

Jellied Veal. — Have a knuckle of veal well broken, wipe clean with 
damp cloth, add two quarts of hot water and cook slowly till the meat 
falls from the bones. Eemove the bones, cut meat fine, strain liquor, 
season with pepper and salt, return meat to liquor and heat, then 
put in a mould; the liquor should be reduced to a pint. The mould 
may be garnished with cold boiled egg before the meat is added. 

Veal Birds. — Cut a slice of veal in pieces about half as large as 
your hand and with a hammer pound out quite thin. Then prepare 
stuffing as follows: Put scraps of veal and a square inch of salt 
pork for each bird through the food chopper, mix with about half 
the amount of bread crumbs, a beaten egg, salt, pepper and a little 
onion. Put a spoonful of stuffing on each piece of meat, roll and 
fasten with three or four toothpicks. Brown with butter in a frying 
pan, pour over a cup of cream, cover and let simmer for at least 
twenty minutes or until the veal is tender. Serve with toothpicks 
in and cream poured over. Mrs. Florence Miller Main. 



48 



Meats and Poultry 



Veal Balls. — Chop cold veal fine, add half as much bread crumbs and 
a little butter, stir in two eggs, season, make into balls and fry 
in butter. Mrs. Mary Sabin Short. 

Boiled Mutton. — The leg or shoulder are the pieces usually boiled. 
Wash clean and if the leg is used cut a small piece off the shank 
bone and trim the knuckle. Put it into a pot with boiling water 
enough to cover. Place over fire and boil gently from two to three 
hours, skimming well. Season with salt when half cooked. Serve 
with caper sauce. See Sauces. 

The broth makes a good tomato or barley soup. 

Ragout of Mutton. — For six persons. Three pounds of mutton, a 
carrot, a turnip, two tablespoons of chopped onion, one quart of pota- 
toes, measured after being pared, and cut into one-half inch cubes; 
three tablespoons each of flour and butter, three pints of boiling water, 
salt and pepper to season. Cut most of the fat off, and then cut 
meat in small pieces. Season and roll in flour. Put butter in a kettle 
and all the vegetables (except potatoes), cut fine. Cook slowly five 
minutes, then add meat. Stir over a hot fire until a golden brown. 
Pour on the water and cook slowly one and one-half hours. Add 
potatoes and cook one-half hour longer. Mrs. Chipperfield. 

Curry of Mutton. — Peel small onion, cut in slices and fry light 
brown in one tablespoon of butter, add tablespoon of flour, teaspoon 
curry, stir well, add gradually one pint of stock or water, then add 
one pint of cold mutton cut in small slices. Heat thoroughly and 
serve in a rice border. 

Roast Lamb. — Put salt and pepper on the meat and with a flour 
dredge sprinkle on a little flour. Place in the dripping pan without 
water. If there is not enough fat to baste it, when thoroughly 
heated throw on a cup of boiling water in which has been placed 
a little butter. Baste frequently. Serve with mint sauce. 

Mrs. Gillett. 

Crown of Lamb with Peas. — In cooking it care must be taken that 
it is thoroughly done. With the length of the ribs on both sides a 
crown roast may be prepared which is very effective in appearance. 
Stand the two pieces with the bone side outwards and draw them 
round together to a circle, tying or skewering them. Cover the ends 
of the bones with greased paper or a flour and water paste so that 
they will not char, then roast in a quick oven. In serving fill with 
nicely cooked peas. Mrs. Breed. 



Meats and Poultry 



49 



Lamb Chops. — Select rib chops from the hind quarter ; scrape the 
bone clean thus making French chops. Put chops on a rack in a 
pan and place in oven. Cook in hot oven about one-half hour, turn 
once or twice, salt and pepper when nearly cooked. When ready to 
serve put a piece of butter on each chop and decorate with frills. 

Roast Pork. — Wipe pork, sprinkle with salt and pepper and place 
on a rack in dripping pan. Bake in a moderate oven three or four 
hours basting often with the following: Two tablespoons of sugar, 
three or four tablespoons of vinegar, according to the strength of the 
vinegar, and a pint of water. Have the roast in a covered pan and 
baste frequently. Miss Morrow. 

Pork Chops. — 'Rub hot frying pan with butter or fat pork. Put 
in chops and brown on one side, turn, brown the other side, then 
cover and cook about twenty minutes. Uncover, season and fry five 
minutes longer. Serve with apple sauce. If desired make a gravy 
by stirring into the fat in the pan two tablespoons of flour; when 
well blended add one pint of milk and let boil a moment. Season and 
serve. May be cooked in oven. 

Fried Salt Pork and Milk Gravy. — Cut slices very thin, put into fry- 
ing pan in hot water for a few minutes, take out on a plate and let 
drip. Dip in flour and shake off. Put back into the dry pan and fry 
until crisp. Mix a part of the fat with milk and thicken for gravy. 
Season to taste. 

Smithfield Ham. — These hams can be bought at the large city 
groceries. Wash, and soak the ham two days. Cover with cold 
water and boil two hours; change the water. Cover again with 
boiling water and simmer gently, fifteen minutes to every pound. A 
ham of nine pounds boils four and one-half hours; then bake in the 
oven one-half hour basting with vinegar and sugar, one-half cup of 
each. Oven must be hot. Skin while the ham is hot, before baking. 

Mrs. L. C. Wead. 

Broiled Ham. — Take thin slices of ham, less than one-quarter of an 
inch thick, and trim off the outer edge. If the ham is too salt lay 
it in cold water for one hour before cooking, then wipe with a dry 
cloth. Broil over a brisk fire turning the slices constantly — about 
five minutes is required. Place on a warm platter with a little butter 
and a sprinkle of pepper on the top of each slice. Cold boiled ham 
is very nice for broiling. Mrs. McClary. 



50 



Meats and Poultry 



Boiled Ham. — Cover with cold water and boil slowly. A ham 
weighing twelve pounds will require five hours. If you wish to 
serve it hot. skin and sprinkle with a little sugar, sticking in cloves. 
Then bake in the oven thirty minutes. If to be served cold, do not 
remove it from the water until cold. 

To Bake a Ham. — Put in a kettle a ten-pound ham and cover well 
with cold water. Boil three hours, then take out of water, remove 
the rind and sprinkle the top with sugar, stick cloves over it and 
bake one hour. Mrs. L. Whitney. 

To Fry Ham and Eggs. — Put slices of ham into a hot pan, fry until 
done, then remove and drop eggs in pan. If necessary add a small bit 
of lard to fry the eggs, frequently covering them with the hot fat. 
If the ham is too salt lay it in water before frying; place on back 
of stove and let it remain awhile. 

Ham Baked in Milk. — Take a slice of ham one inch thick, cover 
with milk and bake in a moderate oven three hours. If needed during 
the baking add more milk. Mrs. Arthur E. McClary. 

Baked Ham. — Cut ham one and one-half inches thick, cut rind off 
leaving on all fat. One tablespoon of sugar, two of vinegar, teaspoon 
of mustard ; mix well together and spread over ham. Put just enough 
water in bottom of dish to keep from burning, cook in covered dish 
or casserole one and one-half hours. Mrs. C. L. Capron. 

Bacon. — Place thin slices of bacon in a fine wire broiler ; place 
broiler over dripping pan and bake in a hot oven until bacon is crisp 
and brown, turning once. Drain on brown paper and serve. Fat which 
has dripped into the pan may be poured out and used for frying liver, 
eggs, potatoes, etc. 

Liver and Bacon. — Slice liver and let it remain in cold water one 
hour, take out and dry. Fry thin slices of bacon crisp, remove bacon, 
put the liver in the pan and fry carefully and thoroughly. Remove 
liver to platter, arrange bacon around the liver and garnish with 
parsley. 

Braised Liver. — Lard a calf's liver, place it in a dripping pan with 
two cups of stock or water, six pepper corns, bay leaf, two cloves, 
one-fourth cup each of carrot, onion and celery cut in dice, dredge 
with flour, Put in the pan any ends of pork used in larding. Cover 



Meats and Poultry 



51 



closely- and cook for two hours uncovering the last twenty minutes. 
Remove from pan. strain liquor and make a gravy. Garnish and 
serve with Frenched onions. Mrs. Ernest Putnam. 

Kidney Stew. — Cut kidneys in small squares and soak in cold water 
one-half hour. Brown one tablespoon of flour in beef drippings or 
suet ; when well browned put in the kidneys with two bay leaves, two 
cloves, one teaspoon of vinegar, salt and pepper. Cover and cook, 
adding a little hot water at intervals to keep from burning. Cook until 
tender. Kidneys must be cooked a short time, or for several hours ; 
they are tender after a few minutes' cooking, but soon toughen, and 
need long cooking to again make them tender. 

Tripe. — Select the pickled honey comb tripe and cut into convenient 
pieces for serving: place in boiling water and let it remain ten 
minutes, then drain thoroughly and roll the pieces in a heavy cloth 
to press out the water. Fry several thin slices of salt pork and cook 
the tripe in this fat after each piece has been dipped into an egg 
batter. One and one-half pounds is sufficient for six persons. For this 
amount make the batter as follows: Two eggs well beaten, one-fourth 
cup of milk and one-half cup of flour. If preferred the tripe can 
be prepared the same way, but placed in a wire basket and fried 
in hot lard instead of the pork fat. Mrs. McClary. 

Tripe. — If tripe has been pickled cover it with hot water and stand 
for a little time. Drain and wipe dry. Then put into a frying pan 
with plenty of butter and cover. Brown on one side, then turn and 
brown on the other. 

Sausage. — Thirty pounds of meat, one-third fat and two-thirds lean, 
thirty level teaspoons salt, eighteen of sage, six of allspice, six of 
pepper, four of cloves. Mix all thoroughly and pack in bags. 

Mrs. M. K. Wead. 

Sausage. — For each pound of lean fresh pork use one-half pound 
of fat pork. Grind with a meat grinder. Season with two teaspoons 
of sage, finely sifted, one level teaspoon of salt and one-fourth tea- 
spoon of pepper for each pound of the meat. Mix thoroughly and test 
by frying a small piece. Add more of the seasoning if desired. Pack 
in muslin bags five inches wide and twelve inches long, or make into 
small cakes. Mrs. McClary. 

Sausage. — Prick the skins, cover with boiling water and let simmer 
ten minutes. Pour off the water and cook in the oven till well 
browned. 



52 



Meats and Poultry 



Sausage Meat. — Shape in round cakes, put in a hot pan and saute 
till well cooked and brown. Serve with tomato sauce. 

Head Cheese. — To one pig's head add one heart, one-half of a liver 
and one tongue. Clean the head nicely, put all in a brine for twenty- 
four hours then boil until very tender, remove bones from head and 
chop all fine, then add salt, pepper, two small onions, a little sage, 
mix very thoroughly, put in a colander, set over a kettle of hot water 
over night. In the morning form it as cheese. Mrs. Willard. 

Souse. — 'Take lean neck pieces of pig, also legs, chopping off feet, 
soak in cold water until blood is extracted, scrape thoroughly until 
white and clean. Put in kettle with water to cover, boil tender till 
all bones and cartilage can be removed. Put meat in a colander and 
pick up fine, be sure to take out all small bones. Season with salt, 
pepper and sage. Put weights on and let stand until it is thoroughly 
drained and cold. Mrs. F. W. Lawrence. 

Venison. — Cover the roast with thin slices of salt pork, held in 
place with skewers or strings. Place in pan in a hot oven and roast 
fifteen minutes to every pound, basting frequently at first with melted 
butter and then with its own drippings. When half done season with 
salt and pepper. Serve with currant jelly. 

To Draw and Truss a Fowl. — Remove pin-feathers ; singe with burn- 
ing alcohol or lighted paper. Slit the skin the full length of the 
neck at the back and carefully loosen it from the neck and crop. 
Cut off the neck about an inch from the body and remove the crop 
and windpipe being careful not to tear the skin of the fowl. Insert 
a sharp pointed knife in front of and close to the tail and cut through 
the skin around the vent and outside entrail. Lift up the skin below 
the breast-bone of fowl an inch wide above the vent. Cut cross-wise 
two inches and make an opening large enough to insert two fingers 
with which carefully draw out the entire contents of the body. Sepa- 
rate the heart, liver and gizzard from the entrails. Remove the gall 
sack carefully from the liver and open and empty the gizzard. To 
remove the tendons from drum-sticks cut carefully through the skin 
of the leg just above joint, this will expose the tendons which can 
be picked up with a skewer or trussing needle. Run the skewer under 
the tendon, grasp it with two spread fingers and draw out the tendon. 
Dissolve a teaspoon of soda in two quarts of water and with a brush 
or cloth wash thoroughly the skin of the fowl. Rinse the inside of 
the fowl, wash giblets, rinse all in cold water and wipe fowl dry 



Meats and Poultry 



53 



with a soft towel. Use any stuffing desired. Place a little 
at the opening of the neck, the rest in the body and sew up the 
opening. Draw the skin of the neck smoothly clown and under the 
back, press the wings close against the body and fold the pinions 
under, crossing the back and holding down the skin of the neck. Press 
the legs close to the body and slip them under the skin as much as 
possible. Thread the trussing needle with white twine using it double. 
Press the needle through the wings by the middle joint, pass it through 
the skin of the neck and back, and out again at the middle joint of 
the other wing. Return the needle through the bend of the leg at 
the second joint, through the body and out at the same point on the 
other side; draw the cord tight, and tie it with the end at the wing 
joint. Thread the needle again and run it through the legs and 
body at the thigh bone, and back at the ends of the drumsticks. 
Draw the drumstick bones close together, covering the opening made 
for drawing the fowl, and tie the ends. Mr. C. W. Breed. 

To Roast a Turkey. — For a ten-pound turkey, singe, draw, wash, 
and dry the turkey. Prepare a dressing of sifted bread crumbs. 
Season well with salt, pepper, and sage, moisten with melted butter. 
Stuff the turkey and rub a little salt on outside. Put in a dripping 
pan with a cup of water and roast from three to four hours basting 
frequently. Mrs. Belding. 

Roast Chicken. — Prepare and roast as turkey. May be garnished 
with small cooked sausages. 

Giblet Gravy. — Cook giblets till tender and chop fine. Add a table- 
spoon of flour to the pan in which the turkey was roasted. Let brown 
stirring slowly. Add a cup of water in which the giblets were boiled. 
Season w T ith salt and pepper, strain and add the chopped giblets. 

Turkey Dressing. — ■ Cut one-half loaf of baker's bread in two and 
take out inside of bread with fork; add butter size of an egg, melted, 
and pinch of salt. Mix well till bread is moistened with butter and 
add one teaspoon of Bell's poultry seasoning. For a large turkey use 
double this amount. Rub the inside of turkey with salt before placing 
the dressing. Mrs. John King. 

Dressing for Fowl and Meat — One quart of dry bread crumbs: 
season with salt, pepper, sage and a generous supply of butter. Add 
one well beaten egg, or yolks of two; moisten with cold water. Two 
quarts of bread crumbs are required for a ten-pound turkey. "When 



54 



Meats and Poultry 



the dressing is used for roast veal, or pork, place near the meat, 
one hour before the meat is done. The bread can he crumbled through 
a vegetable grinder. Mrs. McClary. 

Oyster Dressing. — Four cups of cracker or bread crumbs, one pint 
of oysters washed and freed from shells and cut in pieces, level table- 
spoon of salt, level teaspoon of pepper, one-fourth cup of butter and 
one tablespoon of chopped celery. Mix all together. 

Chestnut Dressing. — Cut a gash in shells of one quart of chestnuts 
and put in spider with tablespoon of melted butter, shake well and 
put in oven about ten minutes. Then remove shells and skins together 
and cook until tender in boiling salted water. Drain and pass through 
a ricer. Add one-fourth cup of butter, teaspoon of salt, one-fourth of 
pepper, a pint of bread crumbs moistened with one-fourth cup of butter 
and seasonings of thyme, onion or lemon juice. 

Roast Goose. — Wash the goose in soap suds to open pores and cut 
the oil; rinse carefully in several waters and stuff with either of the 
two following dressings: First, four apples, one onion, one-fourth 
pound of bread, chopped; add one-half ounce of butter; sage, pepper 
and salt to taste. Second, take equal parts of mashed potatoes and 
onions which have been slightly parboiled and chopped. Mix together, 
season with salt, pepper and butter. Put the goose in a steamer and 
steam until tender, pricking often with a fork to let out the oil. Then 
put in a dripping pan and roast until done, basting often. 

Mrs. L. C. Wead. 

Roast Duck. — Prepare the same as turkey using goose or turkey 
dressing. Roast in a quick oven from one hour to one hour and a 
half. Biaste frequently. When the duck is half cooked prick three 
or four sour oranges with a fork, sprinkle each generously with sugar 
and bake till tender. Cut in halves crosswise and serve around the 
duck. 

Fricasseed Chicken. — Joint the chicken and place over the fire with 
sufficient water to cover. Boil until tender, then pour out any water 
remaining and brown chicken in the pot; add milk and cream, as much 
as required for gravy. Season with butter, pepper and salt; thicken 
with flour. Place the chicken on slices of toast and pour over it 
the gravy. Mrs. Parmelee. 

Fricasseed Chicken. — Take a spring chicken; cut at the joints; cook 
until tender; season with pepper and salt and a piece of butter; 



Meats and Poultry 



55 



have ready soda or baking powder biscuits; split them open and butter 
them; thicken the broth with flour, lay the chicken on a platter 
with the biscuit, and pour the gravy over. Mrs. M. S. Mallon. 

Fricasseed Chicken. — ■ Joint the chicken and place in kettle with 
sufficient boiling water to cover. When nearly done add salt, pepper 
and a small piece of butter. When tender remove from the broth and 
place in frying pan with plenty of butter ; turn and fry to a very 
delicate brown and place on platter. Thicken the broth with flour. 
Have ready soda biscuits; split them open, place in a deep dish and 
pour the gravy over. Mrs. H. J. Dudley. 

Broiled Chicken. — Singe, draw and split the chicken down the back, 
then wash in cold water and wipe dry. Place on a broiler over a 
good bed of coals, skin side up — not too near the coals — having 
space enough to cook slowly to prevent joints being red. When nearly 
done turn and brown the other side, then place on a hot platter, 
season with salt, pepper and a generous supply of butter. Serve 
immediately. Mr. Edward W. Lawrence. 

Oven Broiled Chicken. — About an hour before it is wanted cut open, 
and lay in a dripping pan — putting in the pan butter, pepper and 
salt, and a little water; cover closely. Set in a hot oven; when 
thoroughly steamed, take off cover and brown. Serve on platter and 
pour over gravy from the pan. Mrs. Pitman. 

Fried Chicken. — Roll the chicken in a little flour, .fry in half butter 
and lard (considerable in the pan), have the butter and lard very 
hot; after both sides brown, cover over and cook slowly about one 
hour. If there is much butter or lard in the pan pour it out, then 
pour on half a cup of boiling water, hold the cover down tight for 
about five minutes for one side, turn the chicken and do the same for 
the other side, then leave the cover on until ready to serve. 

Miss Julia Goggin. 

Chicken a la Maryland. — Take one young chicken — cut it up, salt 
and flour it. Put it into boiling lard and cook to a nice crisp brown; 
drain off the lard leaving a little for gravy; add one tablespoon of 
flour and a cup of sweet milk, salt and pepper to taste. This makes 
a nice cream gravy. 

Biscuits to eat with cream gravy — one pint of flour, one teaspoon 
of sweet lard, a pinch of salt and enough sweet milk to make a soft 
dough. Bake quickly and serve while hot. 

Mrs. Frederick L. Allen. 



56 



Meats and Poultry 



Smothered Chicken. — Rub the inside of the chicken with fine salt and 
a little pepper; sprinkle flour over the outside; put it, with a bit of 
butter size of a butternut, and about a pint of water, in the dripping 
pan; cover closely; set in the oven and cook one and one-half hours; 
baste frequently; turn once or twice, so as to cook evenly; then remove 
the cover and brown lightly; add one-half cup of cream and a tea- 
spoon of flour to the gravy in the pan; boil up and serve. 

Mrs. G. W. Hubbard. 

Chicken Pie. — Cook the chickens thoroughly. Season with pepper 
and salt after they are done. Make a good baking powder biscuit 
crust, with plenty of butter rolled in. Line the rim of a soup plate 
or platter with a strip of the pastry. Put the chicken in, free 
from bones, with as much of the broth as the plate will hold, with 
a good quantity of butter; cover with the pastry, making a cut in 
the center. The backbone in the center of the plate keeps up the crust. 
If the chicken is not to be used immediately let remain in the kettle 
uncovered. Miss Meeker. 

Chicken Pies, Individual. — >Make a crust of one quart of flour, one- 
half cup of butter, four teaspoons baking powder, one-half teaspoon 
salt and one-half pint of cold water. Roll and shape into biscuits with 
round cutter. Cook the chickens thoroughly, remove all meat from 
the bones, return it to the broth and thicken with flour. Season well 
with pepper, salt and a generous piece of butter. Reserve some of 
the gravy to serve with the pies. Cook a few moments, then pour all 
into a large dripping pan and place closely upon it the biscuits. Put 
in the oven and bake until biscuits are done. Serve by taking up 
with a large spoon the chicken, Avith biscuit, being careful not to 
break the biscuit, and pour over some of the gravy. 

Mrs. S. T. Carpenter. 

Filling for Chicken Patties. — For each cup of meat after it is chopped 
or cut into fine pieces, add one cup of the following sauce: Two table- 
spoons of butter placed in a saucepan with a little grated onion and 
two tablespoons of flour stirred until smooth. Add one pint of milk 
and cream (equal in parts), a little at a time. Season with paprika 
and salt, and cook. While hot fill the shells, which have been reheated 
and garnish with cooked carrots cut in tiny pieces, and parsley. This 
amount fills six shells. Mrs. Capron. 

Cream Chicken and Mushrooms. — Prepare two chickens as for a stew; 
boil until tender. Pour the liquor off from a can of mushrooms and 



Meats and Poultry 



57 



boil them twenty minutes with the chicken. Skim out the chicken and 
mushrooms on a platter, and pour over it hot cream sauce. 

Mrs. Temple. 

Curry of Chicken in Rice Border. — Boil until tender a four-pound 
chicken. This can be done the day before it is wanted to serve. 
When the chicken is cold, remove the skin and bones. Cut the meat 
into neat squares; put two tablespoons of butter into a sauce-pan, 
cut into it one onion; let this cook until soft and yellow; then add 
two tablespoons of flour; mix; add one pint of the liquor in which 
the chicken was boiled; stir constantly until it thickens; add one tea- 
spoon of Indian curry powder and one-half of a teaspoon of salt; 
add the chicken; cover the pan and stand it on the back part of the 
fire for about twenty minutes. Arrange a neat border of nicely boiled 
rice around a meat dish, put the chicken in the center and serve. 

Huntingdon Cook Book. 

Chicken Terrapin. — Cut into small pieces enough of cold cooked 
chicken to measure one pint. Put one tablespoon each of butter and 
flour in a sauce-pan over the fire and stir till cooked, then add gradu- 
ally one cupful of thin cream or milk and stir till thick. Add the 
chicken and when well heated three hard boiled eggs cut into pieces, 
and salt and pepper to season. 

Pressed Chicken. — Cut up chicken, place in kettle and cover with 
cold water, boil until tender enough to free from bones easily. Salt it. 
Having removed the meat from the bones, pick up into rather fine 
pieces and put them in the mold. Return the bones to the liquor 
and- boil slowly down to about a coffee cupful or enough to cover 
chicken well in the mold. Season the liquor with butter, pepper and 
more salt if needed. Mrs. H. D. Thompson. 

Guinea Chick. — Prepare and broil as chicken or put in pan with a 
little water and butter and cook in the oven. Season with salt and 
pepper. 

Squab. — Squabs should be perfectly cleaned and dressed. Make 
a dressing of bread crumbs, butter, pepper, salt and a pinch of thyme. 
After which stuff each squab with the above. When ready for oven 
butter the outside of the bird and place in a pan into which has 
been poured a cup of hot water. Cover. Cook until half done, remove 
cover and let brown. Cook about one hour in all. Agnes Buttimon. 



58 



Meats and Poultry 



Partridge, — Break the skin over the breast bone, give a sudden jerk 
to the left another to the right and the bird is completely skinned. 
Prepare as for a broiled chicken, rub with butter and place in pan with 
tablespoon each of butter and water; cover closely, basting a few 
times; salt and pepper when partly cooked. AYhen tender remove 
cover and brown. Cook from thirty to forty minutes. It may be 
broiled over coals, keeping bird well moistened with butter. 

Mr. George Hawkins. 

Directions for Preparing Sweetbreads. — Sweetbreads should be thrown 
into cold water the moment they come from the market, then wash 
well, allowing them to remain in cold water one hour. Then free 
from all fat. lard or not as you wish. Put them into boiling water 
in a granite or porcelain sauce-pan. add a teaspoon of salt, stand over 
a moderate fire and parboil fifteen minutes, then throw them into ice- 
cold water for five minutes, then remove any skin or rough parts. 
Now put in the refrigerator until ready to use. They will keep from 
thirty to forty hours. Always use a silver knife to cut sweetbreads. 
This process of parboiling and blanching is necessary in whatever form 
the sweetbreads are to be used. Miss Alice J. Watkins. 

Fried Sweetbreads. — Prepare sweetbreads according to direction-, 
then cut them into nice pieces, dip them first in egg, then in bread 
crumbs, and fry in boiling fat. Serve with cream sauce. 

Miss Alice J. Watkins. 



MEAT AND FISH SAUCES AND 
MEAT RELISHES 



Brown Sauce. — • Put one tablespoon of butter in a sauce-pan over 
the fire, cook slowly until brown; add one heaping tablespoon of flour 
and brown again. Add gradually one cup of hot beef stock, stirring 
until thick and smooth. Add salt and pepper to taste and simmer 
gently for five minutes. If no stock is on hand boiling water may 
be used, but of course the sauce will not be quite as rich or of as 
good a flavor. Table Talk. 

To Brown Flour. — If very brown gravy is desired place flour in 
a dry spider and stir constantly until it browns thoroughly, then 
when used stir with cold water as the ordinary thickening. 

Mrs. McClary. 

Butter Sauce. — Beat together one-half cup of butter and one table- 
spoon of flour. Pour on this mixture half a pint of boiling water. 
Place the sauce-pan on the fire," and stir constantly until the sauce 
boils; season to taste, take from the fire immediately. 

Cream Sauce. — One pint of cream (or milk, with one tablespoon of 
butter), one generous tablespoon of flour, salt and pepper to taste. 
Let the cream come to a boil. Have the flour mixed smooth with half 
a cup of cream reserved from the pint, and stir it into boiling 
cream. Season and boil three minutes. This sauce is good for delicate 
meats, fish and vegetables, and to pour around croquettes and omelets. 

Mrs. Mary Parmelee Olney. 

Drawn Butter Sauce. — Two tablespoons of butter, one of flour, rubbed 
together. Pour over it one cup of boiling water; boil a few minutes, 
add salt and pepper. Miss Childs. 

White Sauce for Fish. — One pint of milk, a small slice of onion, 
two sprigs of parsley, salt and pepper to taste, and boil. Stir two 
tablespoons of flour and two of butter until light, mix with a little 
of the warm milk then stir into the boiling milk. Cook eight minutes 
and strain. 

Tomato Sauce. — One-half of an onion sliced and fried in one table- 
spoon of butter; add one-half can of tomatoes, two cloves, salt and 

59 j 



60 Meat and Fish Sauces and Meat Relishes 

pepper. Cook twenty minutes — thicken with one and one-half table- 
spoons of flour, and strain. A little cayenne pepper and chopped pars- 
. ley may be added if liked. 

Brown Tomato Sauce with Mushrooms. — Melt two tablespoons of 
butter ; add two of flour ; let cook on a slow fire till a rich brown color ; 
add a half teaspoon of salt, same of pepper, one cup of beef broth, 
one-half cup of tomato puree and one-half cup of mushrooms cut fine. 

Brown Mushroom Sauce. — Melt three level tablespoons of butter, 
in it cook one-half pound of fresh mushroom caps peeled and broken 
in pieces. Add three level tablespoons of flour, one-half teaspoon of 
salt, one-fourth of pepper and stir till smooth, then add one and 
a half cups of brown stock or water in which one-half teaspoon of 
beef extract has been dissolved, stir until boiling and let simmer about 
eight minutes. If canned mushrooms are used, cut in pieces and add 
them to the sauce after it boils but do not cook any longer. 

Bread Sauce. — Take the inside of one-half loaf of stale bakers' bread 
and add to one-half pint of milk, mix well and add a very small piece 
of whole mace, a stick of celery and cook twenty minutes. Eemove 
celery and mace and add butter size of an egg, beat thoroughly. Serve 
hot. 

Bechamel Sauce. — Place in a sauce-pan two rounding tablespoons of 
butter, add two tablespoons of flour, and stir constantly for five 
minutes. Moisten with a pint and a half of boiling milk, being care- 
ful to pour it in gradually; then beat it well with a whisk. Add 
half a teaspoon of grated nutmeg, a pinch of salt, parsley, celery, 
bay leaf, thyme and two cloves, twelve whole peppers, and a little mush- 
room liquor, if at hand. Cook well for fifteen minutes, and when 
done rub through a fine sieve. Filippini. 

Bechamel Sauce. — Melt one tablespoon of butter without burning, 
add one tablespoon of flour and mix till smooth. Add one cup of 
cream or one-half cup each of cream and stock; stir continually until 
it thickens. Season with salt and pepper and just before taking from 
the fire add quickly the beaten yolk of one egg. Table Talk. 

Maitre d'Hotel Butter. — Two tablespoons of butter, one tablespoon 
of chopped parsley, one tablespoon of lemon juice, one-half teaspoon 
of salt, one-quarter teaspoon of pepper. Bub the butter to a cream, 
add salt, pepper and parsley chopped fine, then the lemon juice slotoly. 
Spread it on broiled meat or fish. Let the heat of the meat melt 
the butter. 



Meat and Fish Sauces and Meat Relishes 61 



Sauce Tartare. — To one cup of mayonnaise dressing add one table- 
spoon each of capers and chopped cucumber pickles, one tablespoon 
of chopped parsley and one teaspoon of onion juice. Mix well and 
serve. Mrs. George Hawkins. 

Hoilandaise Sauce. — One-half cup butter, same of boiling water, 
yolks of four eggs, one-fourth teaspoon of salt, little cayenne and the 
juice of half a lemon. With a small wooden spoon cream the butter, 
add the yolks of the eggs, one at a time and beat into the butter 
thoroughly; add salt, cayenne and water, cook in a double boiler 
stirring constantly until the sauce thickens, then add the lemon juice 
and remove from the fire. If thinner sauce is desired use two eggs. 
Lift the sauce-pan from the water from time to time lest the sauce 
curdle by over-cooking. Janet McKenzie Hill. 

Mock Hoilandaise Sauce. — Make a white sauce of two tablespoons 
each of flour and butter, salt and pepper and a cup of water or white 
stock. After simmering five minutes pour carefully on the beaten yolks 
of two eggs diluted with a tablespoon of cream. Do not boil after 
adding eggs. Add one tablespoon of lemon juice, a little tarragon 
vinegar if liked. 

Piquante Sauce. — Melt in sauce pan three level tablespoons of butter. 
Add four level tablespoons of flour and stir till browned, draw to a 
cooler place and gradually add one and one-half cups of brown stock 
stirring constantly. Add one-half teaspoon of salt and a dash of 
cayenne and let simmer ten minutes. In a"nother pan put one table- 
spoon each of chopped olives, onions, capers, pickles, one tablespoon of 
tarragon and two of plain vinegar and cook five minutes, then add 
to the sauce and cook ten minutes. 

Orange Sauce — Blend one-fourth cup each of butter and flour, add 
one and one-third cups of brown stock, half teaspoon of salt, a few 
grains of cayenne and stir till cooked. Just before serving add juice 
of two oranges and thin rind of one orange cut in fancy shapes. 
Good with roast duck. 

Supreme Sauce. — Put four teaspoons of butter in sauce-pan, when 
hot add four teaspoons of flour, stir till smooth then add one and 
one-half cups of hot chicken stock, four teaspoons of mushroom liquor, 
one-half teaspoon of salt and a little paprika, stir until well mixed; 
add one-half cup of hot cream, cook till thick and add one-half tea- 
spoon of lemon juice and one-half can of chopped mushrooms. 

Miss Ellison. 



62 Meat and Fish Sauces and Meat Relishes 



Fish Sauce. — Pare, grate and drain four cucumbers. To the pulp 
add one-half teaspoon of salt, a teaspoon of onion juice., a tablespoon 
of olive oil, and a dash of cayenne pepper. Potsdam Cook Book. 

French Sauce. — Yolks of two eggs, butter size of an egg, juice of 
one half lemon. Put butter, eggs, lemon juice, a pinch of salt and 
a dash of pepper in a bowl. Place the bowl in a sauce-pan of boiling- 
water and beat constantly until the sauce is the consistency of Mayon- 
naise. Serve at once. Delicious for smelts, salmon, shad roe or 
asparagus. Mrs. Peters. 

Soubise Sauce. — Cut up four large onions and one pared raw potato, 
sprinkle with pepper, salt and a pinch of nutmeg. Put in a sauce- 
pan with tablespoon of butter and let simmer until tender: as the 
butter boils away add a little broth. When the onion is soft add a 
cup of sweet cream in which a tablespoon of flour has been dissolved; 
cook until smooth. Put through a sieve and serve. 

Egg Sauce. — To drawn butter sauce add one hard boiled egg cut 
fine. 

Egg Sauce. — To drawn butter sauce add beaten yolks of two eggs 
and. one teaspoon of lemon juice. 

Caper Sauce. — Melt two tablespoons of butter, add one tablespoon 
of flour, stir till smooth, then add one and one-half cups of boiling 
water. Stir till cooked. Add two tablespoons of capers. Take from 
the fire and add two teaspoons lemon juice. Season with salt and 
pepper. Mrs. George Hawkins. 

Currant Jelly Sauce. — Make a rather thick brown sauce, add a 
quarter of a glass of currant jelly, and when it has melted, two tea- 
spoons of catsup.. Season with salt and pepper. To be used with duck 
or game. 

Mint Sauce. — One cup of vinegar, small cup of sugar, boil twenty 
minutes. One heaping tablespoon of chopped mint added just as it is 
taken from the stove. This will keep for some time. 

Mrs. Winifred Dustin Doremus. 



Mint Sauce. — One-half cup of finely chopped mint, one cup vinegar, 
two to four teaspoons of sugar (according to strength of vinegar). 
Let stand one. hour before serving. Mrs. S. W. Gillett. 



Meat and Fish Sauces and Meat Relishes 63 



Horse Radish Sauce for Fish. — Four tablespoons of cream whipped 
stiff, add one tablespoon of vinegar, three tablespoons of grated horse- 
radish, a little cayenne pepper and salt. Mrs. L. C. Wead. 

Horseradish Relish. — Grate horseradish root and add either whipped 
cream or plain rich cream to which a very little sugar has been added. 
Nice to serve with roast beef or steak. Mix just before serving. 

Mrs. James Breed. 

Sauce for Cold Meats. — One tablespoon tarragon vinegar, one and 
one-half of grated horseradish, one teaspoon English mustard, one salt 
spoon table salt, one teaspoon paprika, a few drops of onion extract, 
one tablespoon of cream and four of Mayonnaise dressing. Mix 
vinegar and salt and stir till salt is dissolved, add horseradish, mustard, 
paprika and onion extract, mix well and to the above add the Mayon- 
naise and cream. Stir till the sauce is smooth. If not hot enough add 
a few drops of tabasco. Mrs. Frank Haven. 

Mustard, to Prepare. — Mix two teaspoons of mustard and one tea- 
spoon of sugar, add hot water gradually till consistency of thick 
paste. Vinegar may be used in place of water. 

Cranberry Sauce. — 'One quart of cranberries put into one quart of 
cold water over a quick fire. When it comes to a boil pour off the 
water, add another quart of water and two cups of sugar; put on 
the back of the stove and cook slowly for about two and one-half or 
three hours. Mrs. Breed. 

Cranberry Jelly. — One quart of cranberries, one pound of sugar, and 
one pint of boiling water. Cook twenty minutes, strain, wet the mould 
and pour in the juice. Mrs. Frank Haven. 

Mint Jelly. — Take one bunch of mint and put it into one-half pint 
of boiling water, let stand on stove until the desired strength is ex- 
tracted. Dissolve one tablespoon of gelatine in a little hot water and 
add while hot, when cold add a very little sugar, lemon juice and 
vinegar to taste. A little green vegetable coloring adds to its looks, 
strain and pour into moulds to harden. 

Mrs. Grace Munger Cantwell. 

Mint Jelly. — Put into sauce-pan one cup of hot water, one-half cup 
of sugar, two tablespoons of white wine vinegar, one-half teaspoon of 
Burnett's extract of spearmint. Color a natural green with Burnett's 
green paste and add one scant level tablespoon of granulated gelatine 
which has previously been dissolved in a little cold water. Strain 
into mould. Miss Channell. 



64 Meat and Fish Sauces and Meat Relishes 



Fried Apples. — Pare, core and cut into eighths four apples. Put a 
tablespoon of butter in a spider, when melted put in the apples, sprinkle 
over a tablespoon of sugar and dredge lightly with flour. Cover tightly 
and cook till tender being careful not to burn. Remove cover and turn 
the apples carefully till they become a golden color. Serve immediately. 

Fried Apples and Onions. — Have slice of pork partly cooked then 
add six sliced onions, an equal quantity of peeled and sliced apples. 
Cook till done stirring frequently. Season with salt and pepper just 
before taking from the stove. If preferred without the pork, put onion 
in spider, add one-half cup of water and partly cook, then add the 
apples and cook until the water is absorbed. Season with butter, 
pepper and salt and cook a little longer. Serve hot. 

Addie Trudeau. 

Broiled Apples. — Core the apples and cut in halves, cover with sugar 
and dredge on a little flour and a generous amount of butter. Put 
a little butter in the pan and place in the gas stove broiler and cook 
until a nice brown. Serve hot. ZNIrs. Lizzie McClary Crowley. 

Apples Stuffed with onions. — Core tart apples. Have prepared 
chopped onion cooked in salted water until tender, season with salt 
and pepper. Fill apple with onions in place of cores. Bake in drip- 
ping pan with sugar and water and serve hot with goose or pork. 

Mrs. Ernest Putnam. 

Horseradish Sauce. — To one cup of grated horseradish add vinegar 
enough to moisten well and sweeten to taste. 

Apple Brownies. — Take apples, if small, eight or nine, pare and 
quarter. Place in a baking dish, the broad side up, and only one 
layer. Melt butter the size of an egg and pour over the apples. Cover 
with a cup of sugar and bake three hours. Excellent used as a vege- 
table. Mrs. Eichardson. 

Delmonico Apple. — One can each of peaches and apples heated. One 
pound of macaroons rolled, one pound of almonds blanched and chopped. 
Butter a baking dish and put in a layer of peaches, then one of 
macaroons, then nuts and then apples. Repeat until fruit is used. 
Put butter between each layer: bake until brown. To be used with 
meats. Mrs. William Breed. 

Fried Apples. — Cut tart apples in round slices, remove core and fry 
in butter, or in gravy after pork or ham has been fried. 



Meat and Fish Sauces and Meat Relishes 65 



Apple Charlotte. — Put in a buttered pudding dish a layer of grated 
apples, seasoned with butter, sugar and cinnamon; then a layer of 
cracker crumbs — alternate layers until the dish is filled — three layers 
will fill it — having cracker crumbs on top. Bake a light brown. To 
be served with meats. Fouquet House. 

Baked Peaches. — Pare and place the whole fruit in baking dish, 
using sugar generously if fruit is tart. Add a few bits of butter and a 
half pint of hot water; sprinkle with chopped nuts and bake until 
tender. Serve cold. Fletcher Berry. 

Sauted Pineapple. — Drain sliced pineapple and dry on towel. 
Saute in butter till delicately browned. Serve round roast turkey or 
chicken. Good with pork. It may be cooked in ham fat to garnish 
ham. 



3 



VEGETABLES 



Vegetables of all kinds should be thoroughly picked over and well 
washed in several waters. Most vegetables when peeled, are better 
laid in cold water a short time before cooking. Every sort of vegetable 
is much better when freshly gathered and cooked as soon as possible, 
but if in a wilted condition the freshness can be somewhat restored 
by placing in cold water. The intrinsic value of these foods lies in their 
mineral salts which are best retained by baking or steaming. 

The- most nutritious part of the potato is next to the skin, there- 
fore it should be pared very thinly, if at all. If old, potatoes are 
improved by lying in cold water some hours before peeling. 

In using canned goods, empty contents from can as soon as opened 
and let stand one hour that it may become reoxygenated. Beans, peas, 
etc., should be emptied into a strainer, drained, and cold water poured 
over them and allowed to run through. 

Boiled Potatoes. — Select potatoes of uniform size and put into boil- 
ing water. When partly cooked add salt and cook till tender. Drain 
and set back on the stove with the cover partly removed to let them 
dry out. 

Mashed Potatoes. — Boil and drain potatoes, mash with a wire potato 
masher over the fire in the same kettle in which they were boiled so 
that they will lose no heat. Season with salt, butter, and cream or 
milk. Add slowly and beat the potatoes well with a fork until they 
are very light and white. Serve hot. 

Duchess Potatoes. — To be used for borders, garnishes, etc. To three 
cups of riced potatoes add the beaten yolks of three eggs, two table- 
spoons of butter, one-half teaspoon salt and hot cream or milk as 
needed. Mix thoroughly and beat till light. Shape as desired with 
pastry tube, brush over with beaten yolk of egg diluted with milk or 
water and brown in oven. If the potatoes are too moist they will not 
keep their shape. Mrs. George Hawkins. 

Potato Cakes. — Season cold mashed potato, shape in small cakes. 
Put butter in a hot frying pan, put in cakes, brown one side, turn 
and brown the other side, adding butter as needed to prevent burning. 

Potato Whip. — Beat one pint of mashed potato seasoned with salt, 
pepper, and moistened with a little milk ; two tablespoons of butter and 

[66] 



Vegetabl es 



67 



the yolks of two eggs. When very light and creamy, add the well- 
beaten whites; heap lightly on a dish and brown in the oven. 

Mrs. John Lincoln. 

Baked Potatoes. — Select smooth, medium sized potatoes. Wash, using 
a vegetable brush. Bake in hot oven about forty minutes or until 
soft. Eemove from oven and serve at once. Remove from oven with 
fork to let the steam escape. 

Franconia Potatoes. — Prepare as for boiled potatoes, and parboil 
ten minutes; drain, and place in pan in which meat is roasting; bake 
until soft, basting with fat in pan when basting meat. Time required 
for baking, forty minutes. Place meat on a platter and garnish with 
the potatoes. Mrs. W. H. King. 

Fried Raw Potatoes. — Peel three medium sized potatoes, cut in slices 
very thin, cutting across the potato. Put a tablespoon of butter in the 
frying pan and as soon as it boils add the sliced potatoes, sprinkling 
over salt and pepper to season. Cover with a tight fitting lid and let 
the steam partly cook them, remove cover and let them fry to a bright 
golden color, shaking and turning them carefully so as to brown evenly. 
Serve hot. 

Maitre d'Hotel Potatoes. — Pare and shape potatoes into balls or cut 
into dice. Cook in boiling salted water till tender. Drain and put 
over Maitre d'Hotel butter. 

Potato Balls. — Pare large potatoes and let stand a while in fresh 
cold water. Shape into balls with a French vegetable cutter and place 
in ice water for one or two hours. Cook in a steamer until tender and 
when done drain off the moisture and place in a heated dish, then pour 
over a hot cream sauce to which add a little chopped parsley and stir 
all together carefully. See recipe for Cream Sauce. 

Mrs. Carpenter. 

Warmed-up Potatoes. — Put one quart of sliced neio potatoes, baked 
or boiled, into a spider and pour over them three-quarters of a cup 
of milk and half a cup of butter. Pepper and salt to taste. Heat on 
the back of the stove, then cook three minutes, chopping with a knife, 
and turning the potatoes to keep from burning. 

Mrs. Anna Parmelee Channell. 

Scalloped Potato. — Dice enough cold boiled potatoes in small pieces 
to make a quart. Put into a stew pan one pint of cream, piece of 
butter size of a small egg. Take a tablespoon of flour, and stir it into 



68 



Vegetables 



one-half cup of milk until smooth. Stir this into the cream when hot ; 
let come to a boil: salt and pepper to taste. Pour this over the potatoes 
in a baking dish, and loosen with a fork so the cream will run through 
them. Bake three-quarters of an hour in a moderate oven. 

Mrs. Ceorge Sabin. 

Scalloped Potatoes, Raw. — Pare and slice them very thin: take as 
much milk as you think will cover them, and stir into this about a 
tablespoon of flour — first in a little of the milk. Then, having put 
them in a dish with as much butter, pepper and salt as will season 
well, pour the milk over them, and bake an hour. 

Mrs. H. D. Thompson. 

Smothered Potatoes and Onions. — One quart of potatoes and one 
quart of onions thinly sliced. Mix, put into baking pan, and add 
liberal amount of butter or oil. Salt to suit taste. Cover pan closely 
and bake in slow oven until tender. Mr. Sherwood P. Snyder. 

Delmonico Potatoes. — Cut cold boiled potatoes very fine and to each 
pint allow a half pint of cream, two ounces of butter, a teaspoon of 
salt, a dash of pepper : then put them in a baking dish about two 
inches deep, nearly cover them with the cream; put the butter (melted) 
over them; put dish in hot oven and brown nicely. Table Talk. 

Saratoga Chips. — Take small potatoes, pare and slice in machine 
made for that purpose, soak for an hour or two in cold water contain- 
ing a little salt, then drain in a colander and place in a cloth to re- 
move moisture, fry in very hot lard until a light brown, stirring con- 
stantly; take out with skimmer, drain and sprinkle over a little salt. 

Mrs. D. W. Lawrence. 

French Fried Potatoes. — Pare uncooked potatoes, divide them length- 
wise in halves and each half in three pieces, let stand in cold water 
two hours, drain and wipe. Fry in good hot lard ten minutes, drain 
and dredge with a little salt. Mrs. Grace Earle Taylor. 

Puffed Potatoes. — Peel potatoes, cut into oval shape and slice one- 
eighth of an inch thick lengthwise of potato. Soak in cold water half 
an hour, dry and fry in fat moderately hot till they are soft. Remove, 
drain and cool, then immerse in hot fat, when they will puff into balls. 
Drain, and sprinkle with salt. 

Latticed Potatoes. — Pare potatoes and slice with cutter which comes 
for this purpose, let stand in cold water for two hours, put them in 
a wire basket used for frying and place in a pan of melted lard or fat 



Vegetables 



69 



which should not be too hot. Eemove them before they are thoroughly 
cooked and allow them to cool for a few minutes. Eeheat the lard 
and have it very hot. Put the potatoes again into the wire basket and 
place in the hot fat. Take them out as soon as thoroughly fried 
through and put them onto brown paper to absorb the outside grease. 
Keep hot until served. Mrs. McClary. 

Shredded Potatoes. — Pare and cut potatoes in thin slices, then cut 
these in one-eighth inch slices. Let stand a while in ice water, dry 
Avell and cook in lard. Take out with skimmer, drain and dredge with 
salt. 

The above two recipes may be used as a garnish for fish or meats. 

Miss Ellison. 

Lyonnaise Potatoes. — Put a piece of butter the size of an egg in a 
frying pan with one small, finely chopped onion. When this is browned 
put in diced cold boiled potatoes; turn carefully until brown; add a 
teaspoon of finely chopped parsley, season with salt and pepper. 

Mrs. George Hawkins. 

Hashed Brown Potatoes. — One quart of diced cooked potatoes, two 
tablespoons of butter, one of flour, one teaspoon minced onion, one of 
Liebig's extract of beef, one-half of pepper, one and one-half of salt, 
and one-half pint of water. Put the onion and one tablespoon of butter 
in frying pan on the fire; cook the onion to a light straw color, add 
the flour and cook till smooth and frothy. Gradually add the water 
and meat extract and stir until it boils. Stir the potatoes into the 
sauce and stir for five minutes. Put a tablespoon of butter in a 
second frying pan and set on the fire. When hot turn the potatoes 
into this pan, spreading them lightly and cook for fifteen minutes 
being careful not to burn the potatoes but to brown them thoroughly. 
Then fold over the potatoes, turn out on a warm dish like an omelet 
and serve. Mrs. W. H. King. 

Hashed Browned Potatoes. — Chop cold boiled potatoes very fine, 
season with salt and pepper; to each potato allow one tablespoon of 
cream, mix well. Put a tablespoon of butter in a frying pan. When 
hot, put in the potato about one inch thick and press down smoothly 
and firmly. Cook slowly until the whole is nicely browned; fold over 
one-half, cook a moment longer, and turn on a hot dish as an omelet. 

Mrs. John Lincoln. 

Hashed Brown Potatoes. — Melt piece of butter size of a large walnut 
in frying pan. When very hot put in four cold boiled potatoes that 



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have been chopped fine, adding pepper and salt. Stir until the potatoes 
take up all the butter and are hot. Press them down on the side of the 
pan into as small a space as possible and allow to brown well on the 
bottom and side. When done turn out on hot plate, brown side up, 
and serve at once. Mr. Arthur L. Barney. 

Potatoes au Gratin. — Five potatoes, thoroughly cold, cut in small 
dice; make a cream sauce of one cup of milk, one tablespoon of flour, 
one of butter, stir butter and flour, add milk, one level teaspoon of salt, 
sprinkle of white pepper ; add the potatoes, mix well with the sauce, 
put on small oval platter, cover with grated creese and bake until 
brown. Mrs. Lucy King Allen. 

Stuffed Potatoes. — Bake potatoes of medium size, cut a piece of the 
skin from the flat side of the potatoes. Remove the inside, mash, and 
mix with it any highly seasoned meat, chopped fine, also a seasoning 
of butter, salt and pepper. Fill the skins rounding full. Set in the 
oven to brown. If preferred leave out the meat. 

Potatoes with Ham. — Mash six boiled potatoes with two tablespoons 
of softened butter, add gradually two beaten eggs, and one-half pint 
of finely chopped boiled ham. Put in pudding dish and bake twenty 
minutes. Mrs. John Lincoln. 

Browned Sweet Potatoes. — Boil a little; slice thin and lay in a 
pudding dish; sprinkle each layer with a little salt, pepper, sugar and 
bntter; put in the oven and brown. Mrs. Spann. 

Glazed Sweet Potatoes. — Boil the potatoes until nearly done, peel 
and cut into thick slices lengthwise. Put in a pan and sprinkle thickly 
with brown sugar and bits of butter. ( For a good-sized tin of potatoes, 
use one-half cup of sugar and two tablespoons of butter). Cook from 
one hour to an hour and a half in a moderate oven. Turn each piece 
several times while in the oven, that the pieces may be well covere:l 
with the sugar. Addie Stevenson. 

Sweet Potatoes Southern Way. — Prepare sweet potatoes as above. 
Fill a baking dish with layers of the slices thickly covered with brown 
sugar and bits of butter. Pour over one-half cup of boiling water. 
Cook in a hot oven for thirty minutes. 

Corn, Boiled. — The time of boiling corn depends upon its age and 
length of time picked. Corn that is tender and freshly picked will 
cook in ten or fifteen minutes, when older it will take from fifteen to 
thirty minutes. Put corn in kettle, cover with boiling water and 



Vegetables 



71 



cook till tender. Take from water, spread a napkin on a platter and 
lay the corn on it, draw up the ends of the napkin so as to cover the 
corn. Serve at once. Corn may be steamed. 

Fried Corn. — Cut corn from the cob, cook in a little salt pork fat 
until brown, stirring often with a fork. 

Mrs. Arthur E. McClary. 

Creamed Corn. — Add corn pulp to a well-seasoned cream sauce, and 
cook until corn is done. Serve on buttered toast. 

Corn Pudding. — Six good-sized ears of green corn cut through each 
row lengthwise and the pulp pressed- out with back of knife. To this 
add one cup of milk, three well-beaten eggs, butter size of an egg, 
salt and pepper and a scant teaspoon of cornstarch. Bake in an 
earthen dish one-half hour. Enough to serve six persons. 

Miss Alice L. Hyde. 

Green Corn Griddle Cakes. — Grate the corn from twelve ears of 
boiled corn; two eggs, pepper, salt and a very little butter; one-half 
tea cup of flour; one-half tea cup of milk; stir well together and fry 
on a griddle. Mrs. Clinton Stevens. 

Corn Cakes. — One-half dozen ears of corn, two eggs, one heaping 
tablespoon of flour, one teaspoon of baking powder, two tablespoons of 
milk; pepper and salt. Cut the corn through each ear and press the 
milk from the corn with the back of a knife. Beat yolks and whip 
whites separately, adding whites the last thing. Fry on a griddle. 
Drop the batter from a spoon. Mrs. W. H. King. 

Corn Souffle. — Melt two tablespoons of butter, add two of flour and 
stir till well blended; then pour on gradually, stirring constantly, one 
cup of milk. Bring to the boiling point, add one cup of canned corn, 
season with salt and pepper, then add the well beaten yolks of two 
eggs. Cut and fold in the two whites beaten stiff and dry. Turn into 
buttered baking dish and bake in moderate oven till firm. Serve with 
crisp buttered toast. A few variations may be made in this dish by 
substituting for the corn a cup of cooked asparagus, chicken, ham, 
frankfurters or cheese. Mrs. Florence Miller Main. 

Scalloped Corn. — Use either fresh or canned corn and two pimentoes. 
Butter a baking dish. Put in a thin layer of cracker crumbs, then a 
layer of corn, seasoned well with bits of butter, salt and with pimentoes 
cut in small pieces. Alternate in this way till the dish is full. Put 



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a layer of cracker crumbs on top. Add sufficient milk to just float 
the ingredients. Bake from one-half to three-quarters of an hour. 

Mrs. J. E. Duffield. 

Boiled Onions. — Peel, put in kettle, cover with boiling water and 
parboil ten minutes. Drain and cover with salted boiling water and 
cook till tender, nearly an hour. Drain thoroughly and season with 
pepper, salt and a generous quantity of butter. Let stand a few 
minutes and serve. 

Creamed Onions. — Cook the same as boiled onions, drain thoroughly. 
Add pepper, butter and two tablespoons of cream, or a thin cream 
sauce. 

Scalloped Onions. — Pare and slice enough onions to fill a baking 
dish; parboil in water till tender. Butter a dish, put in a layer of 
onions, sprinkle over a layer of crumbs, add salt and pepper and a 
few bits of butter, then another layer of onions, etc. Continue so till 
the dish is full. Have the last layer crumbs. Put bits of butter over 
the top, pour over a half cup of cream and bake in a moderate oven 
one hour or less, according to the size of the dish. 

Baked Spanish Onions. — Boil onions two hours, after which take out 
the inside of each one and chop. Mix with bread crumbs, butter, salt 
and pepper. Fill the onions with this dressing. Put into a pan and 
bake for one hour. Mrs. Breed. 

Frenched Onions. — Slice Bermuda onions thin and crisp in ice water. 
Take from water, dry and place in milk for one-half hour; drain, 
dry thoroughly, dredge with flour, drop a few at a time in hot fat. 
Drain on paper and season. Mrs. Ernest Putnam. 

Winter Squash. — Cut in pieces ; scrape well ; bake from one to one 
and one-half hours, according to the thickness of the squash. Equally 
good steamed three-fourths of an hour. Remove from shell, mash and 
season with butter and salt. If too dry add a little cream. 

Summer Squash. — Cut squash in pieces, remove seeds and steam 
until tender. Drain thoroughly, return to kettle, mash tine, season 
with salt, pepper and butter and serve hot. 

Fried Squash. — Cut young tender squash in one-half inch slices, dip 
in flour seasoned with salt and saute in butter or salt pork fat till 
browned. May be dipped in fritter batter. 



Vegetables 



73 



Stewed Tomatoes. — Pour boiling water over a dozen sound, ripe 
tomatoes; let them remain for a few moments; then peel off the 
skins, slice them and put them over the fire in a granite sauce-pan. 
Stew them about forty minutes, then add a tablespoon of butter, salt 
and pepper to taste; serve hot. If desired thicken with bread crumbs. 

Scalloped Tomatoes. — Place in a baking dish a layer of bread crumbs 
then a layer of peeled, sliced tomatoes with bits of butter, a little 
pepper and salt, then bread crumbs, tomatoes, etc., until the dish is 
full — having the bread crumbs on top. Bake one hour. 

Mrs. Parmelee. 

Tomatoes and Cheese. — ■ To two cups of canned tomatoes add one 
cup of bread crumbs, a generous half cup of grated cheese and an even 
tablespoon of butter. Salt and pepper to taste. Stir all together, put 
in a buttered baking dish, sprinkle over some crumbs and bake one-half 
hour. Miss Esther H. Taylor. 

Fried Tomatoes. — Cut firm tomatoes in thick slices. Fry them in 
butter until brown, being very careful not to burn. If necessary add 
more butter while cooking; season with salt and pepper. Remove 
tomatoes to a hot platter and pour into the pan one cup of cream, 
when hot add carefully the beaten yolks of two eggs ; take at once from 
the stove and pour over the tomatoes. Milk thickened with a little 
flour may be used instead of cream, adding a little butter. This is a 
good luncheon dish. Miss Esther H. Taylor. 

Baked Tomatoes. — Select firm, medium-sized, tomatoes; do not re- 
move skins, cut through the center horizontally. Put them in baking 
tin, sprinkle each half with salt and pepper, add pieces of butter and 
small bits of onion. Bake in a hot oven about one-half hour. Serve hot. 

Mrs. Belding. 

Tomatoes Stuffed With Rice. — Cut off the top of ripe tomatoes and 
take out the pulp, mix it with boiled rice, seasoning with butter, 
pepper and salt. Fill the tomato shells with this mixture and cover 
with bread crumbs. Place tomatoes on small pieces of toast to keep 
them in good shape. Bake until brown, about twenty minutes. Gar- 
nish each with a little fern or a sprig of parsley stuck into the top. 

Miss Emma Lindstrom. 

Filling for Tomatoes.— Cook five minutes two tablespoons of butter 
with one-half tablespoon finely chopped onions. Add one-half cup 



74 



Vegetables 



finely chopped cold cooked chicken, veal or ham, one-half cup stale 
soft bread crumbs, tomato pulp, salt and pepper to taste. Cook five 
minutes and fill tomatoes with mixture. 

Green Tomatoes. — ■ Slice tomatoes and let lie in salted water one 
hour; drain, sprinkle with sugar and roll in flour or corn meal and 
fry in butter. When brown on both sides season and serve. 

Beets. — Wash medium-sized beets, steam or bake until tender — from 
one to four hours. Put in cold water and remove skins. Cut in slices 
or dice. Season with salt, pepper and butter and serve hot. 

Beet Greens. — Wash thoroughly and scrape roots, cutting off ends. 
Drain, and cook one hour or until tender in a large quantity of boil- 
ing salted water. Drain, cut with knife and season with butter, salt 
and pepper. Serve with vinegar. 

Swiss Chard. — Cook the same as beet greens. 

Dandelions. — Wash thoroughly, remove roots, and parboil about ten 
minutes, put in boiling salted water and cook one hour, or until tender, 
drain and season with butter, salt and pepper. 

Spinach. — Pick over carefully a half peck of spinach, cut off roots: 
wash through several waters; drain by taking up in handfuls, shak- 
ing and pressing out all the remaining water. Put in kettle; add 
a cupful of hot water, stand over the fire and boil until tender. Then 
drain in colander, cutting fine with knife. Some like it chopped very 
fine. Then put in a sauce-pan with tAvo tablespoons of butter, salt and 
pepper to taste. Stir until very hot, and serve. 

Creamed Parsnips. — Wash and scrape parsnips, cut in dice and 
cook in boiling water until soft. Drain, add one cup of milk or cream, 
thickened slightly with flour. Season with butter, salt and pepper. 

Fried Parsnips. — Boil until tender in a little salted water ; take up ; 
cut in strips and fry in melted butter. 

Salsify. — Wash and scrape well, put immediately into cold water 
with little lemon juice or vinegar; cut into thin slices; put in boiling 
water; cook nearly one hour. Drain, and add rich milk or cream; 
thicken slightly with flour : season well with butter, pepper and salt. 

Scalloped Salsify. — Scrape salsify and let stand one-half hour in cold 
water to which a little lemon juice has been added. Boil until tender, 
drain, mash and moisten with cream or rich milk. To each cupful, add 



Vegetables 



75 



one-half teaspoon of butter and one well beaten egg. Put in buttered 
patty shell tins or scallop dish, sprinkle with bread crumbs and bake 
until crumbs are a nice brown. Do not have it too dry. Good with roast 
beef or steak. Mrs. James Breed. 

Mashed Turnip. — Wash and pare turnip, cut in slices or quarters, 
and cook in boiling salted water an hour, or until tender. Drain, 
mash and season with butter, salt and pepper. 

Creamed Turnip. — Wash turnip, pare and cut into dice. Cook in 
boiling salted water until tender; drain, add one cup of milk thickened 
slightly with flour, add one tablespoon of butter. Cook a few minutes 
and serve. Mrs. Botham. 

Peas.— Cook in boiling water twenty minutes, add a little sugar, 
drain if necessary, and season with butter, pepper, salt and add cup of 
sweet cream. Let all come to a boil and serve immediately. 

String Beans. — Remove strings and cut into one-inch pieces: wash, 
and cook in boiling water from one to two hours, adding salt last 
half hour of cooking. If not tender add soda the size of a bean. Drain. 
Season with butter and salt; also add a little cream if desired. 

Shell Beans. — Wash and cook in boiling water from one to one and 
a half hours, adding salt last half -hour of cooking. Cook in a sufficient 
quantity of water that there may be none left to drain off when beans 
are done. Season with butter and salt, cream may be added if desired. 

Dried Beans. — Wash the beans and soak over night. In the morning 
put into fresh water and boil slowly until tender, changing the water 
several times. Add salt to taste. When cooked, drain and season with 
butter, salt and pepper, adding a little sweet cream. Red Kidney beans 
are especially good prepared in this way. Mrs. Belding. 

Lima or Cranberry Bean Puree. — Let the beans stand over night 
covered with cold water. In the morning drain and put to cook in 
boiling water. Let cook slowly till tender, about three hours, adding 
a teaspoon of salt during last of cooking. When the water has evapo- 
rated and beans are tender, put them through a puree sieve. Add two 
tablespoons of butter, a little hot cream if needed. Put mixture in 
sauce-pan and beat till light. Make a mound of the beans in the 
center of hot platter. Garnish with hot sausages, pork or lamb chops. 
Serve very hot. Mrs. Janet Allan. 



76 



Vegetables 



Succotash, — Remove the corn from the cob and an hour and a half 
before dinner put the cobs, with a few shelled beans, into cold water to 
boil; after one hour take out the cobs, put in the corn, and boil half 
an hour. There should be no more water at first than will be neces- 
sary to make the succotash of the right thickness, as having too much 
occasions a loss of richness imparted by the cobs. Before you take up. 
add butter, pepper and salt. This is a much better way than to boil 
the corn on the cob and then cut it off. Mrs. A. G. Crooks. 

Cabbage, Boiled. — Remove outside leaves and cut in halves or quarters, 
place in cold salted water about one-half hour, to draw out insects that 
may be present, then put cabbage, uncovered, into kettle of rapidly boil- 
ing salted water, with one-fourth teaspoon of soda and cook until 
tender, about one hour. Chop and season with butter, salt and pepper, 
or prepare as desired. 

Scalloped Cabbage. — Cut one-half boiled cabbage in small pieces; put 
in buttered baking dish, sprinkle with salt and pepper, and add one 
cup of white sauce. Lift cabbage with fork that it may be well mixed 
with sauce. Cover with one cup of ' buttered crumbs, place in oven and 
bake until crumbs are brown. Fannie Merritt Farmer. 

Fried Cabbage. — Take a small cabbage, chop fine, put in frying pan 
with water enough to cover, and cook until tender. Then add one teacup 
of sweet cream, piece of butter half the size of an egg, pepper and salt. 
Fry till nearly dry. Serve hot. Mrs. Frank White. 

Creamed Cabbage. — Chop one-half head of cabbage and put it into 

boiling Mater: boil ten minutes, then add one-fourth teaspoon of soda, 
cook fifteen minutes or until tender with the kettle uncovered. Drain, 
pom- over hot water and drain again. Return cabbage to the kettle, 
place on moderate fire, season with salt, pepper and a little cream, 
heat thoroughly and serve. 

German Creamed Cabbage. — Boil cabbage uncovered in salted water 
till tender. Drain, saving one cup of the water and pour over the cab- 
bage the following sauce. Blend well one tablespoon each of butter and 
flour, add the cup of water saved from the cabbage, stir until smooth 
and add one teaspoon salt, dash of pepper and tablespoon of tarragon 
vinegar — boil two minutes. Mrs. Gertrude Skinner Washburn. 

Brussels Sprouts. — Remove wilted or discolored leaves, let stand in 
cold salted water half an hour, cook in boiling salted water twenty 
minutes or till tender, drain, add salt, pepper and a generous piece of 



Vegetables 



77 



butter, shake the sauce-pan over the fire until the sprouts are evenly- 
seasoned. Put on hot chop plate and garnish with sections of lemon, 
or put in hot dish and serve with Hollandaise sauce. 

Miss Jean Hawkins. 

Cauliflower. — Soak the cauliflower in salt and water half an hour 
then boil in slightly salted water until tender. Drain and serve with 
a cream or Hollandaise sauce. Mrs. George Hawkins. 

Cauliflower au Gratin. — Break a cooked cauliflower into flowerets; 
butter a baking dish, put in a layer of cauliflower then cream sauce and 
cheese; alternate layers of cauliflower, sauce and cheese until cauliflower 
is used, having the last layer sauce. Put over buttered cracker crumbs 
and put in the oven to bake. 

Asparagus. — Take the tender part of the asparagus, cut stalks of 
equal length, and tie in bundles*; boil in salted water for twenty min- 
utes; have ready slices of nicely toasted bread; dip these in the aspara- 
gus liquor, butter them, and lay on a hot dish; drain the asparagus; 
untie and arrange on toast; pour over all hot cream seasoned with 
butter. Mrs. M. S. Mallon. 

Asparagus with Cream Sauce. — Boil asparagus about twenty min- 
utes in salted water, drain and lay on hot platter, pouring cream sauce 
over the tender part. 

Asparagus a la Hollandaise. — Pour Hollandaise sauce over tips of 
boiled asparagus. 

Creamed Celery. — Cut cleaned celery stalks in half inch slices, cover 
with boiling water and cook till tender and water is nearly evaporated. 
To about a cup and a half of cooked celery add one cup of cream 
sauce. Stir well and serve hot. 

Creamed Chestnuts. — Shell and blanch chestnuts, and cook in boiling 
water till tender. Drain, and add an equal measure of cream sauce. 

The creamed chestnuts may be sprinkled with grated cheese, covered 
with buttered crumbs and browned in the oven. 

Creamed Carrots. — Scrape the carrots, boil until tender, drain off 
water, cut in dice, return to kettle, put in milk or thin cream enough 
to cover, season well with butter, salt and pepper, thicken slightly 
with flour mixed with a little milk. Cook about fifteen minutes. 

Mrs. McVickar. 



78 



Vegetables 



Mashed Carrots. — Scrape carrots., cut in pieces and cook till tender. 

Mash fine and to each pint add one-half teaspoon of sugar, butter and 
salt to taste. 

Carrots and Peas. — To one pint of diced cooked carrots add the same 
amount of cooked peas. Heat well and season generously with butter, 
pepper and salt to taste. 

Stuffed Green Peppers. — Use green sweet peppers. Cut lengthwise 
and remove seeds. Put in boiling water for five minutes to parboil. 
Fill each one with a stuffing made of equal parts of softened bread 
crumbs and minced meat (chicken or veal preferred), well seasoned 
with salt, butter and a few drops of onion juice. Place in a baking dish 
with stock about one inch deep. Bake in a moderate oven one-half hour. 
Some prefer it without onion. Mrs. Beman. 

Stuffed Green Peppers. — One small onion and one green pepper each 
chopped fine, add one slice of finely chopped ham and fry ten minutes. 
To this add a small can of tomatoes and cook fifteen minutes with a 
little parsley, one clove of garlic, season to taste. Add bread crumbs 
enough to stuff the peppers which should be cut lengthwise and seeds 
removed. Bake and serve hot. Mrs. L. C. Wead. 

Stuffed Peppers. — Remove seeds from six green peppers, wash, and 
boil one-half hour, stuff with three-quarters pound of Hamburg beef, 
one-quarter pound of pork hamburged, three stalks of celery, one-half 
of a small onion, one tablespoon chopped parsley, one egg beaten light. 
Pour over one-half cup of tomato soup, bake one hour in very hot oven 

Thicken one cup of tomato soup with one tablespoon flour and one 
tablespoon butter, pour hot over baked peppers and serve. 

Julia B. Lawler. 

Stuffed Peppers. — Cut ends from one dozen green peppers, remove 
all seeds, wash and let stand in cold water a half hour, pour over boil- 
ing water and boil hard for fifteen minutes. Make a filling of two cups 
of bread crumbs, one cup of meat, cooked beef or chicken put through 
food chopper, one tablespoon of butter, one cup of canned com, one- 
quarter of a small onion grated, salt and pepper to taste. Fill peppers, 
put in tin with one cup of water, bake one-half hour in hot oven. 

Mrs. Mable Lawrence Lincoln. 

Broiled Mushrooms. — Wash, stem and peel half a pound of mush- 
rooms. Place them gills downward upon an oyster broiler over clear 



Vegetables 



79 



coals. Cook for two or three minutes, turn, and broil the other side. 
Serve upon thin squares of buttered toast, sprinkle with salt, pepper,, 
a bit of butter and serve veiy hot. Marion Harland. 

Creamed Mushrooms. — -Simmer fresh mushrooms in water with the 
juice of one-fourth of a lemon. Serve with any nice cream sauce. 

Mrs. Alice F. Stevens. 

Baked Mushrooms. — Wash, shake the water from the gills, place 
in a shallow dish with bits of butter, one tablespoon to a pint of mush- 
rooms, dust with salt and pepper. Bake ten minutes, add one-half cup 
of cream and return to oven until very hot. Serve with toast. 

Miss Bacon. 

Fried Mushrooms. — Wash, peel and dry one-half pound of mush- 
rooms. Heat a generous spoonful of butter in a frying pan, and when 
it hisses lay in the mushrooms, and fry three minutes on each side. 
Spread upon rounds of buttered toast, dust with salt and pepper, put a 
bit of butter on each and serve. Marion Harland. 

Mushrooms with Tomatoes. — ■ Cut rounds of bread and toast care- 
fully. Place on each a slice of tomato and a good-sized mushroom, 
gills upward, with a bit of butter on each. Place in a shallow dish 
and bake until mushrooms and tomatoes are tender. Pour over a little 
melted butter and serve very hot. Miss Bacon. 

Okra. — Take young and tender pods, cut off both ends to make the 
pods of uniform length. Drop the pods in hot water for ten minutes, 
drain, add hot stock or water to cover, let simmer until tender. Serve 
on a hot plate and pour over the following sauce. Cut a medium sized 
onion line and cook ten minutes in a little water. Pour off the water 
and add the juice of a lemon and piece of butter size of a walnut. 

Barbadoes. 

Egg Plant. — Cut the egg plant into slices one-quarter of an inch 
thick after removing the skin. Sprinkle the slices with salt, pile them 
one upon another. Place on them a plate holding a weight, let stand 
two hours or more to press out the juice. Dip the slices in egg and 
crumbs and fry on both sides in butter. Mrs. Belding. 

Creamed Egg Plant. — Peel egg plant, cut in cubes and boil in salted 
water — as little water as possible. Put in a buttered baking dish, 
cover with cream sauce and crumbs dotted with butter. Brown in oven. 

Mrs. Dan Mather. 



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Vegetables 



Kohl Rabi. — Clean, cut in pieces and cook till tender in boiling water, 
serve with a cream or Hollandaise sauce. When cooked it may be 
mashed and seasoned like turnip. 

Artichokes. — Cut off stem close to leaves, remove outside bottom 
leaves, trim artichoke, cut off one inch from top of leaves, and with a 
sharp knife remove choke; then tie artichoke with a string to keep it 
in shape. Soak one-half hour in cold water. Drain, and cook thirty to 
forty-five minutes in boiling salted water with a little lemon juice. 
Remove from water, place up side down to drain, take off string and 
serve with Hollandaise sauce. 

Breaded Artichoke Bottoms. — Remove bottoms from can and dry on 
soft cloth. Beat one egg, add two tablespoons of milk, stir well and 
dip the bottoms one by one and roll in sifted bread crumbs. Fry in 
deep fat to an amber color, drain, put in hot dish and serve with sauce 
Tartare in bowl. Use as an entree with roast, turkey or fillet of beef. 

Baked Bananas. — Peel bananas and put in baking dish. Make a 
dressing of three tablespoons of melted butter, four of lemon juice and 
seven of sugar; baste the bananas frequently with this while cooking. 
Bake twenty minutes This is good served with fricasseed chicken, or 
as a course by itself in a border of boiled rice with wafers and olives. 

Mrs. Mary Parmelee Ohiey. 

Fried Bananas. — Peel, cut in halves, roll in bread crumbs, then in 
egg, and again in bread crumbs, fry in deep fat until brown. Serve 
with lemons cut in quarters. Mrs. George Williamson. 

Plain Boiled Macaroni. — Break macaroni into short pieces of uniform 
length and cook in rapidly boiling salted water until, tender, about 
forty-five minutes. Drain and rinse in cold water. Season as desired. 

Spaghetti is usually cooked unbroken, the ends of the long, slender 
sticks of paste are put in boiling water, and then as the heat and 
moisture softens the sticks they are coiled in the sauoe pan. The cook- 
ing and dressing is the same as for macaroni. 

Creamed Macaroni. — Cook three-fourths cup of macaroni, broken in 
inch lengths, as usual, and drain. Scald one and one-fourth cups cream, 
stir in a cup of grated cheese, stir till cheese is melted, add fourth 
teaspoon salt, tablespoon butter and the macaroni. Lift the macaroni 
with a fork till it is covered with the sauce. Put it in oven in a but- 



Vegetables 



SI 



tered gratin dish. Sprinkle over a half cup of hot small bread croutons, 
browned in oven in butter and serve. Instead of using croutons, it 
may be sprinkled with buttered crumbs before putting in oven. 

Baked Macaroni. — Take a dozen sticks of macaroni ; boil until tender 
in two quarts of water; put into a baking dish a layer of macaroni; 
then bits of butter and a little salt; then a layer of grated cheese; 
and so on until the dish is full; fill up with milk, and set into the oven; 
cover over, bake an hour slowly, then remove the cover and brown 
nicely. Mrs. M. K. Wead. 

Macaroni with Cream Sauce. — Cook macaroni in salted water; take 
from the water and pour over a rich white sauce and serve with grated 
cheese. 

Macaroni with Tomato Sauce. — Boil and drain as directed for plain 
boiled macaroni, pour over it one pint of tomato sauce. 

Scalloped Macaroni and Veal. — One and one-half cups each of chopped 
cold veal, cooked, macaroni and tomato sauce. Butter a baking dish 
and put in alternate layers of macaroni, veal and sauce. Have top 
layer of macaroni. Cover with one-half cup of buttered crumbs and 
bake in oven until brown. Miss Ellison. 

Boiled Rice. — To two cups of cold water add one-half cup of 
thoroughly washed rice; put in double boiler and cook slowly until ten- 
der and water all absorbed. Pour it into a sieve or colander and put 
under the cold water faucet letting the water run over it and shaking- 
it well. Return to the double boiler with one and one-half cups of 
rich milk, a little salt and let cook until creamy; add' salt and butter 
to taste. In all, cooking from two to three hours. 

Boiled Rice. — Put two quarts of boiling water into a stew pan; 
when the water boils hard pour in a cup of thoroughly washed rice and 
a good pinch of salt; let it boil hard for fifteen minutes, shaking the 
pan occasionally. Try the grain and if soft pour into a colander 
immediately and put it under the cold water faucet, shaking it well; 
put it back on the range and cover until ready to serve. 

Rice and Cheese. — One-half cup of rice, wash and put in earthen 
baking dish with a scant quart of milk and one teaspoon of salt. Put 
in the oven at least one hour and a half before time for serving. When 
the milk is absorbed, in about an hour, there will be a brown crust 



82 



Vegetables 



over the top. Take from tlie oven and remove this. Have ready one 
and one-half cup® of grated cheese,, put this over the top and return to 
the oven to brown one-half hour. Miss Alice L. Hyde. 

Pillau (pronounced pillaff). — Make a rich broth of any kind of meat, 
using plenty of fat; add half a can of tomatoes, or you may use fresh 
tomatoes; cook thoroughly and strain through a colander; then to the 
liquid add one-third rice; cook slowly, stirring well at first, until all 
the liquid is absorbed and the rice is soft. Dr. Charles S. Richardson. 

Boston Baked Beans. — To one pint of dry beans allow a full half 
pound of pork, a large spoon of molasses, one teaspoon each of salt, 
sugar and mustard, Soak the beans over night; in the morning put 
them in fresh water and simmer until tender, but do not let them break 
to pieces; skim them out of this water into a quart bean pot. Mix 
molasses, sugar, etc., together in hot water enough to fill the pot; cut 
the rind of pork in squares and put it with the beans ; as the water cooks 
away fill the pot with more, adding the last water within three hours 
of serving. Cool- sloirly from eight to ten hours, or longer. 

Mis. George Noyes. 

Pork and beans. — Two quarts of beans soaked in water over night; 
in the morning, parboil them until tender; drain through a colander; 
boil a pound and a half of pork in three pints of water for half an hour. 
Then into this water in which the pork has been cooked, put the beans, 
and let them boil ten minutes; put into a baking dish; add one table- 
spoon of molasses; bake several hours. Miss Chambers. 

Note. — Placing strips of salt pork all over the top of beans, in place 
of a piece in the centre, is preferred by many cooks. 

Boston Roast. — Mash two cups of cooked kidney beans, add one-fourth 
pound of grated cheese, one cup of chopped nuts, one chopped pimento, 
one tablespoon of chopped cooked onion and enough bread crumbs to 
form into a roll. Bake in a moderate oven basting with butter and 
water. Serve hot with tomato sauce. 

Nut Loaf. — One cup of rice boiled, one cup each of nut meats, cracker 
crumbs and milk, one egg, one and one-half teaspoons of salt, one-fourth 
teaspoon of pepper and one tablespoon of butter. ' Form into a loaf and 
bake. Mrs. Anna Bristow Kellas. 



ENTREES 



An entree is a disli served at dinner or luncheon between the 
regular courses. Formerly entrees came only between the two main 
courses but now much more latitude is given in their use. They often 
take the place of one of these courses even in formal luncheons. Meat, 
fish, eggs, vegetables and occasionally fruit are used in entrees. Many 
are made from " left overs 53 and there is no place in cooking where more 
skill can be shown than in the preparation of warmed over dishes. As 
entrees are served from the side they are usually shaped in individual 
portions, or if not so shaped are separated into portions before being 
passed. Hot entrees include croquettes, rissoles, fritters, souffles, tim- 
bales, etc. Cold are aspics, chaudfroids, mousses, etc. 

Salmon Chops. — One can of salmon, one-half cup of cream and one 
shredded wheat biscuit. Shape into chops with a stick of macaroni for 
bone. Put on ice for two hours. Roll in shredded biscuit crumbs, then 
in mixture of beaten egg and one tablespoon of water and again in 
crumbs. Place in basket and fry in hot lard. Serve with Tartare 
sauce. Mrs. Josephine Lawrence Porter. 

Shrimp Cutlets. — To one cup of thick white sauce (see directions for 
croquettes) add one well beaten egg, one can of shrimps carefully picked 
over into small pieces and one teaspoon of lemon juice, paprika and salt 
to taste. Cool, shape into cutlets, egg-and-bread- crumb and fry in deep 
fat; drain on soft paper and serve with Tartare sauce. 

Mrs. John Lincoln. 

Lobster Cutlets. — To one cup of thick white sauce (see directions for 
croquettes) add two cups of chopped lobster meat, one teaspoon of 
lemon juice, paprika and salt to taste. Shape into cutlets, egg-and- 
bread-crumb and fry in deep fat; drain on soft paper and serve. 

Crabs a. la Patrick. — With pastry bag and tube form artistic baskets 
or cups with seasoned mashed potatoes on a buttered pan, place in oven 
till delicately browned. Remove from oven and fill with creamed crab 
meat. Sprinkle the top with buttered cracker crumbs, replace in oven 
till crumbs are browned and garnish with parsley. Any creamed fish 
may be used. 

Crabflake Timbales. — To one and one-half cups of crabflakes, chopped 
fine, add three well beaten yolks of eggs, one-half teaspoon paprika, 

[83] 



X4 



Entrees 



two cups of thin cream. Then fold in whites of the eggs beaten stiff. 
Cook in moulds placed in boiling water till firm in the center. Serve 
with cream sauce. 

Tuna Fish in Ramekins. — Eemove fish from can and pour over boiling 
water, drain and pick fine. Make a sauce of two level tablespoons 
each of flour and butter, one-half teaspoon each of salt and pepper and 
a cup of milk or chicken broth. Add the fish and put in buttered 
ramekins, cover with crumbs mixed with melted butter and put in oven 
to heat and brown. Mrs. George Hawkins. 

Salmon Timbale. — Scrape enough pulp from a raw salmon to make a 
cup and a fourth and pound in a mortar. Mix one-half cup of bread 
crumbs with two tablespoons of cream, stir on the stove till a smooth 
pulp, add fish, one-half teaspoon salt, a little paprika; pound and press 
through a puree sieve. Then add one unbeaten white of egg and pound, 
then another white, pound till smooth and put through the sieve. Fold 
in carefully the stiffly beaten whites of two eggs and a cup of cream 
whipped. Butter small timbale moulds, decorate with truffles or peas 
and fill" with mixture. Place moulds on paper in a pan, pour in hot 
water and cook till firm. Unmould and serve with thin Hollandaise. 
* • Mrs. Sarah Robb Taylor. 

Timbale of Halibut. — Take a half pound of uncooked halibut. Cut 
it into fine pieces, pound it in a mortar and pass it through a sieve. 
Mix a cupful of white bread crumbs with a half cupful of cream, and 
stir until it makes a smooth paste; remove it from the fire, add the fish 
pulp, a half teaspoon of salt and a dash of paprika. Then beat in lightly, 
a little at a time, the whipped whites of five eggs. Fill buttered timbale 
molds with the mixture, and place them in a pan of hot water in a 
moderate oven for thirty minutes. This will fill a quart mold, or eight 
individual molds. Serve with a white or with a tomato sauce. 

Mrs. Belding. 

Turbot a la Creme. — Take a white fish or two pounds of halibut : 
steam or boil twenty minutes; break in flakes; remove the bones and 
sprinkle with salt and pepper. Take one quart of milk, three large 
slices of onion, a little parsley; put over the fire and boil one minute; 
mix four tablespoons of flour with one-half cup of butter, add a little 
milk and mix to a cream; then pour it into the boiling milk and stir 
and cook until it forms a thick ciream; take from the fire; add the yolks 
of two well-beaten eggs, and strain through a coarse strainer. Put in a 



Entrees 



85 



buttered baking dish a layer of sauce and a layer of fish alternately 
until the dish is full, the sauce being on top; sprinkle with bread crumbs 
and bake one-half hour in a moderate oven. May be baked in shells. 

Mrs. Sarah Robb Taylor. 

Deviled Crabs, Scallops, etc. See " Fish." 

Oyster Patties. — Fill patty-shells with creamed oysters. 

Chicken Timbales. — ■ To one cup of finely chopped chicken, add a 
fourth of a cup of softened bread crumbs, one-fourth teaspoon each of 
salt and pepper, two well beaten eggs and one and one-fourth cups of 
cream. Mix well and put in small buttered moulds, set in a pan on 
thick paper, surround with boiling water and bake till firm in the 
center. Unmould and serve with Bechamel sauce. Mrs. Arnold. 

Chicken in Timbale Cases. — Blend two tablespoons each of flour and 
butter, add a cup of chicken broth, one-half cup of cream and cook till 
smooth. Then add a cup of cooked chicken cut fine and the same 
quantity of canned mushrooms cut in pieces. Season with salt and 
pepper and put in Swedish timbale cases. Mrs. George Hawkins. 

Chicken Timbale. — Scrape enough meat from chicken breast to make 
a half cup. Put in a mortar with the white of an egg and pound well. 
Then press through a puree sieve. Soak some bread crumbs in milk, 
put in a pan and cook till it leaves the side of the pan. Add a half 
cup of this to the chicken, one egg, half teaspoon of salt, a little pepper 
and nutmeg. Beat all well and fold in lightly one-half cup of cream 
whipped. Butter timbale moulds, decorate with truflle and put in 
mixture to within a third inch of the top. Set in pan on thick paper, 
pour round hot water, cover and poach about eight minutes. Unmould 
and pour white sauce around. Mary Roland. 

Chicken Souffle. — Put one-half pound of raw chicken through meat 
chopper and pound in a mortar with yolks of two eggs. Add one-fourth 
teaspoon salt, little cayenne and put through a sieve. Then add a 
cup of white sauce, half a cup of cream whipped and whites of two eggs 
beaten stiff. Put in small buttered moulds, cover with buttered paper 
and poach about twenty-five minutes. Unmould and serve with a rich 
white sauce. 

Chicken a la King.— Two cups of cooked chicken, one small can 
Spanish peppers, two slices of onion, one-half can of mushrooms, one 
stalk of celery, two tablespoons each of flour and butter, one cup of 
stock and one pint of cream. Melt the butter in a sauce pan, add the 



86 



Entrees 



flour, being careful not to let it burn. Put in the onion and celery and 
cook till tender. Then add sloAV/y one cup of stock ot milk and stir 
till perfectly smooth. Add cream and when thickened salt and paprika, 
then the chicken, peppers and mushrooms. May be served in Suclush 
or chafing dish. If served in chafing dish add yolks of two eggs, if in 
Suclush dish bake in oven twenty minutes. 

Frank Davis. Elks Club, Malone, X. Y. 

Chicken Patties. — see " Poultry ". 

Bouchees. — Small pastry shells filled with creamed meat are called 
bouchees. 

Rissoles. — ■ Roll puff paste one-eighth inch thick and shape with round 
cutter. Place a teaspoon of finely chopped seasoned meat moistened 
with thick cream sauce on each round, brush edge of half a round with 
water and fold over like turnover. Press edge together. Cook in oven 
or egg and crumb and fry in deep fat. Croquette mixture may be used. 

Boudins. — One pint of cold chopped meat. One tablespoon of butter, 
two tablespoons of dried bread crumbs, one-half cup of stock or boiling 
water, two beaten eggs, salt and pepper to taste. Put all ingredients 
over the fire and stir until nicely mixed. Fill custard cups two-thirds 
full, stand in a baking pan half filled with boiling waiter, and bake in a 
moderate oven twenty minutes. When done turn carefully on a heated 
dish, and pour around them cream, or Bechamel sauce. 

Mrs. Chipperfield. 

Boudins a la Reine. — To every pint of finely chopped cooked chicken 
or veal allow one tablespoon of butter, half cup of cream, whites of 
three eggs and one tablespoon of chopped parsley, salt and pepper to 
taste. Melt the butter, add it to the chicken with the cream and season- 
ing, mix well, rubbing it to a paste with a spoon. Beat whites of eggs 
to a stiff froth and add carefully to the meat; fill cups two-thirds full 
and bake twenty minutes like custards in a pan of water. Serve with 
Bechamel sauce. Mrs. George Hawkins. 

Ham Souffle. — Cook a slice of onion in a tablespoon of butter, add 
tablespoon of flour, stir till blended and add two cups of milk. Cook a 
few minutes and strain. Add a half teaspoon of paprika, half cup of 
bread crumbs, two. cups of finely chopped ham. Stir well, add beaten 
yolks of three eggs and fold in whites. Put in buttered moulds, cook in 
hot water till firm, unmould and serve with tomato sauce. 



Entrees 



87 



Creamed Sweetbreads. — Prepare two pairs of sweetbreads according 
to directions (see '•'Meats"), then break into pieces and add one can of 
mushrooms. Squeeze over all the juice of one-half lemon. Put in a 
double boiler one cup of cream, one of veal stock or juice of mushrooms, 
one small onion, a little mace and nutmeg. Put over lire and when hot 
stir in one tablespoon of flour which has been mixed with one and one- 
half tablespoons of butter. Let this cook slowly ten minutes. Then 
strain and add sweetbreads. Serve immediately. 

Mrs. George Hawkins. 

Baked Stuffed Tomatoes.— Make a cream sauce of one tablespoon 
each of butter and flour and one cup of cream. Into the sauce put one 
tablespoon each of chopped green pepper and chopped red pepper, then 
add two eggs well beaten. Stir in one can of crab meat. Hollow out 
firm ripe tomatoes of uniform size, salt, drain and fill with the mixture 
and bake slowly one-half hour. Mrs. Lou Allen Jones. 

Cheese Timbales. — Beat four eggs slightly and add three-fourths 
cup of water, one-third cup heavy cream, three tablespoons grated 
cheese, two and a half tablespoons of melted butter, one-half teaspoon 
salt, a little cayenne and a few drops of onion juice. Stir well and pour 
in buttered individual moulds, set in pan of hot water and bake till 
firm. Remove to a hot dish and pour around a bread sauce. 

Fanny Merritt Farmer. 

Cheese Fondue, Cheese Ramekins, Gnocchi a la Romaine, etc. — See 

" Cheese 

Italian Macaroni. — Cook macaroni. Have ready some grated cheese, 
chopped onion (enough to flavor), tomato and stock. Butter a dish 
and put in a layer of macaroni, cheese, some tomato, a little onion, 
some stock, butter, salt and pepper. Continue in this way until the 
dish is full, pour over one teaspoon of Worcestershire sauce. Then set 
the dish on the range; stir all thoroughly; take from the range, put a 
layer of cheese over the top and bake. Mrs. George Hawkins. 



■ Fritter Batter. — Beat the yolks of two eggs till light and lemon 
colored, add two-thirds of a cup of milk, one-fourth teaspoon of salt 
and pour over one cup of sifted flour. Beat well, then beat in one 
tablespoon of olive oil and place in refrigerator one hour or more. When 
ready to use fold in the stiffly beaten whites of two eggs. 



88 



Entrees 



Banana Fritters. — Peel and scrape bananas, slice each lengthwise and 
cut across making four pieces. Sprinkle with powdered sugar and 
lemon juice and let stand an hour before using. Drain, dip in batter and 
fry. 

Orange Fritters.-— Peel oranges and divide in sections, remove coarse 
fiber, sprinkle with powdered sugar, let stand awhile and drain well. 
Take a section on a fork, dip in batter till well covered and fry in 
deep lard. 

Fresh peaches, apricots or pears may be used as above. Canned fruit 
may be used after draining. 

Fritter Sauce. — Cream one cup of sugar and a half-cnp of butter, 
add two teaspoons of vanilla, then a third of a cup of boiling water. 
Stir well and fold in a white of egg beaten stiff. Orange or lemon 
juice may be used. Mrs. Sumner. 

Apple Fritters. — One and one-third cups of flour, two and one-half 
level teaspoons baking powder, one-half level teaspoon salt, two-thirds 
cup of milk, one egg well beaten, two or three apples sliced thin. Sift 
together the flour, baking powder and salt, then add the milk and egg. 
Beat well and add the apple. Drop by spoonfuls into deep hot fat and 
cook until well browned and the apple is tender. Drain on brown paper 
and sprinkle with powdered sugar. Mrs. Marshall Howard. 

Pineapple Fritters. — Sift together one cup of flour, one teaspoon of 
baking powder and one-fourth teaspoon of salt, add three-fourths cup 
of milk and two well beaten eggs. Beat all ten minutes. Drop one- 
fourth slice of canned pineapple into one tablespoon of batter and fry 
in very hot fat. 

Sauce. — Blend one tablespoon each of butter and flour, add one cup 
of pineapple juice and juice of half a lemon and cook till smooth. 

Julia B. Lawler. 

Queen Fritters. — Put one-fourth cup of butter (scant) in a sauce pan 
and pour on half cup of boiling water. As soon as it boils add one-half 
cup of flour and stir constantly until mixture leaves sides of the pan 
cleaving to the spoon. Remove from fire and add two unbeaten eggs, 
one at a time, beating mixture thoroughly between addition of eggs. 
Drop by teaspoonful in deep fat and fry till they expand to mere shells. 
Drain, make an opening and fill with preserves or marmalade, sprinkle 
with powdered sugar and serve on folded napkin. 

Mrs. Gertrude Skinner Washburn. 



Entrees 



89 



Corn Cakes or Fritters. — One dozen ears of grated corn, five table- 
spoons of thick sweet cream, two tablespoons of flour, yolks of two 
eggs, whites of three well-beaten eggs with a little salt. Do not turn 
them on the griddle until they are thoroughly cooked through, as it 
requires more time than for common griddle cakes. Fry in butter. This 
batter can be dropped into hot lard and fried, thus making corn 
frittersi. Mrs. Ealph. 

Corn Fritters. — To one well-beaten egg add one-half cup of milk, one 
cup each of flour and corn, two teaspoons of salt, few grains of cayenne, 
and a tablespoon of olive oil. Drop by spoonfuls into deep fat, fry six 
to eight minutes, drain and serve hot. Mrs. Willard H. Ames. 



Chicken Mousse Salad. — One cup of hot chicken stock, add two tea- 
spoons granulated gelatine, soak in two tablespoons cold water; add one 
cup of cold chicken, chopped fine, cup of whipped cream, whites of two 
eggs beaten stiff, one-half teaspoon salt, paprika and celery salt, two 
tablespoons chopped olives. Chill in mould from two to three hours 
and serve with cream or Mayonnaise dressing. 

Miss Frances Dorrance. 

Cold Asparagus Meusse. — From a bunch of asparagus-, cut off enough 
tips to line eight small molds. The tips may be set close together 
or a little distance apart and should be cut to the exact height of the 
molds. Tie these together and cook as usual until just tender. To the 
water in which tips are cooked add the rest of the asparagus, a cup of 
chicken broth or water, two slices of onion, two cloves, three slices of 
carrot and a half teaspoon of sweet herbs, cover and cook till asparagus 
is tender, then remove everything from the water except asparagus and 
press through a sieve. There should be one cup of pulp and liquid, if 
more let it evaporate by slow cooking. Soften one tablespoon of 
granulated gelatine in one-fourth cup of cold water and set dish in 
boiling water to dissolve gelatine. Add gelatine, one-half teaspoon 
of salt and one-fourth of paprika to the puree — stir occasionally 
while cooling, when it begins to thicken fold in a cup of heavy cream 
which has been beaten stiff. When all is stiff enough to hold its shape 
fill the lined molds. When cold, serve immolded on crisp lettuce with 
French dressing. Mrs. Janet M. Hill. 

Aspic Jelly. — Soften two ounces of gelatine in cold water, pour over 
live cups of hot consomme, stir, strain and pour into molds. 



90 



Entrees 



Jellied Cutlets. — Cut cold boiled fish into flat even pieces for serving. 
Lay them in a pan, leaving spaces between, place on each a thin slice 
of hard boiled egg and pour over enough aspic to just cover (a little 
lemon juice in the aspic). When the jelly is set, cut apart with a sharp 
knife. Serve garnished with creamed horseradish sauce and parsley. 

Mrs. Arnold. 

Chaudfroid Sauce. — For covering galantine of chicken, sweetbreads, 
etc., that are to be served cold. — To a pint of white or Bechamel sauce 
while hot, add two tablespoons granulated gelatine which has been 
softened in cold water. Stir till gelatine is dissolved, strain and use as 
soon as it begins to thicken. Fill any uneven places on the meat with 
sauce before covering so that when finished it may have a smooth, even 
surface. Use tomato sauce when a red color is desired. Mayonnaise 
dressing is sometimes used in place of sauce. 

Chaudfroid of Chicken. — Cut cold cooked chicken in cutlets and chill. 
Cover with tomato chaudfroid sauce and decorate with truffles. When 
set, pour over liquid aspic beginning to thicken and set aside to chill. 
On a platter arrange a bed of lettuce, in the center pile cold cooked 
asparagus tips marinated with French dressing. Place the cutlets 
around this. 

Chaudfroid of Sweetbreads. — Cut cooked and chilled sweetbreads in 
halves and cover with chaudfroid sauce. Decorate with truffles and the 
white of hard boiled eggs. Pour over liquid aspic beginning to thicken 
and let chill. Serve with lettuce salad. Mrs. George Hawkins. 



Swedish Timbale Cases. — Batter Xo. 1. — To one beaten egg. add one- 
half a cup of milk, a half teaspoon of salt and stir this slowly into 
three-fourths of a cup of flour, beat well and add two teaspoons of olive 
oil. Let stand an hour or more before using. 

Batter Xo. 2. — Two yolks of eggs, one-half cup of milk, three-fourths 
cup of pastry flour and one-half teaspoon of salt. Prepare as above 
and let stand two hours. 

Plain and fluted irons mounted on' long handles are used for shaping 
timbale cases. To use, have fat deep enough to cover the iron. Put it 
in the melted fat and let the two heat together. Then drain and dip in 
the batter — held in a small cup — to a little more than half its 
height Put the iron at once in the fat covering the whole cup and keep 
there till the batter is crisp and light colored, then remove from the 



Entrees 



91 



iron and turn upside down to drain. If the cases are soft rather than 
crisp, batter is too thick and must be diluted with milk. 

Cases made from moulds in the form of clubs, spades, etc., are ideal 
for card parties. 

Pastry Bag. — A pastry bag is easy to handle and of great utility 
where ornamental dishes are desired. In placing soft materials as 
whipped cream, icings, Mayonnaise, vegetable purees, etc., it is indis- 
pensable. To use, place the tube, turn back the upper edge of the bag 
and put in the preparation. With the right hand carefully twist the bag 
above the contents, guide the tube with the left hand and force out 
the contents by slight pressure with the right hand, while holding the 
tube vertically, horizontally or at any angle according to the design 
to be made. 



CROQUETTES 



General Directions. — One tablespoon of butter; one teaspoon of onion 
juice, if desired; two tablespoons of flour; one teaspoon of salt; one 
cup of cream; one-fourth teaspoon of pepper; one egg; dash of cayenne; 
dash of nutmeg. Put the cream into a double boiler and scald. Rub 
the butter and flour together, add to the cream and stir until the sauce 
is thick, add seasoning, remove from the fire, and stir in the beaten egg, 
cook a moment, then add one pint finely chopped meat. Stir thoroughly, 
and pour on a platter to cool. Let stand two hours or more. Have 
ready a beaten egg, then take a tablespoon of the mixture, roll lightly 
between the hands into- a ball. Have plenty of sifted crumbs on a board, 
roll the ball lightly on the crumbs into the shape of a cylinder, then drop 
in the egg and roll again in the crumbs. When the lard is hot (see 
directions for frying), dip frying basket in lard to grease, take out and 
lay in the basket four or more croquettes and immerse in the hot fat 
to cook to a delicate brown. Take from the basket and place on a brown 
paper in the heater until ready to serve. 

Directions for Frying. — Use good sweet lard in a deep kettle. Sub- 
stances which are moist as fish balls, croquettes, oysters, etc., should be 
first dipped in beaten egg, then rolled in sifted bread or cracker. A 
quantity of this can be prepared and kept ready for use. The 
temperature .of the fat for frying should be high enough to brown a 
bit of bread in half a second. Use frying basket. If preferred use olive 
oil or cotton-seed oil instead of lard. 

Chicken Croquettes. — One pint of cream come to a boil; thicken with 
two even tablespoons of butter and four heaping tablespoons of flour. 
Season with one-half teaspoon of salt; a few grains of cayenne pepper. 
The sauce should be very thick; add a beaten egg just as it is taken 
from the fire. One-half pound of cooked chicken minced very fine; 
season with one-fourth teaspoon of salt; one teaspoon each chopped 
parsley, lemon juice and chopped celery, stir into the hot sauce; mix 
thoroughly; spread thin on a platter until perfectly cold and stiff. 
Shape croquettes, roll in the beaten white of an egg and cracker dust, 
and fry. 

One four-pound chicken makes twenty-six croquettes. 

Mrs L. C. Wead. 

Veal Croquettes. — Same as chicken. 

[92] 



Croquettes 



93 



Royal Croquettes. — One-half pint of cooked breast of chicken, chopped 
fine; one-half pint of cooked sweetbreads cut fine. One gill of minced 
mushrooms. Follow " General Directions " given for making croquettes, 
adding a little lemon juice. Mrs. George Hawkins. 

Sweetbread Croquettes. — One pair of sweetbreads prepared according 
to directions (see "Meats"). Make a cream sauce of the following: 
one tablespoon of butter, one gill of sweet cream, one-fourth teaspoon 
of white pepper, two tablespoons of flour, one of chopped parsley. When 
this is cooked, take from the fire, add the sweetbreads, salt to taste, 
parsley, and if you like, two teaspoons of chopped mushrooms, mix 
well and turn out to cool. They should stand at least five hours in a 
cool place to form nicely, then form into croquettes. Dip first in egg 
and then in bread crumbs and fry in boiling fat. Miss Alice Watkins. 

Oyster Croquettes. — ■ Boil twenty-five oysters in their liquor five 
minutes, drain and cut fine with a silver knife and drain again. Make 
a cream sauce out of one tablespoon of butter, two of flour, one gill of 
oyster liquor and one gill of cream, when cooked add oysters and 
beaten yolks of two eggs. Cook a moment, take from the fire and 
add a tablespoon of chopped parsley, ten drops of onion juice, a grating 
of nutmeg, salt and pepper to taste. Spread on a platter and follow 
" General Directions " for croquettes. Miss Jean Hawkins. 

Oyster Croquettes. — One pint of cream, one tablespoon of butter, four 
large tablespoons of flour, salt and pepper to taste. Parboil one pint 
of oysters, drain and cut into quarters and mix with the cream sauce. 
Drop a spoonful into the crumbs, roll in eggs then in crumbs again, 
repeat the eggs and crumbs and fry in very hot lard. 

Mrs. Grace Munger Cantwell. 

Crab Croquettes. — Shred enough crabmeat to make one pint. Make 
a sauce of one cup of cream, one tablespoon butter and two of flour and 
beaten yolks of two eggs. Add a hard boiled egg chopped fine, level 
teaspoon salt, one-half of onion juice and pinch of cayenne pepper. Stir 
in crabmeat; pour on platter and when cold, crumb and fry in deep 
fat. Mrs. George Hawkins. 

Lobster Croquettes. — To one cup of hot white sauce (see directions 
for croquettes) add two cups of finely chopped lobster meat and one 
teaspoon lemon juice. Stir all together, pour on platter to cool. Then 
shape, roll in crumbs, eggs and crumbs and fry. Serve with tomato 
sauce -or any sauce desired. 



94 



Croquettes 



Fish Croquettes — To two cups of cold finely flaked haddock or any 
cooked fish, add one cup of hot white sauce (see directions for cro- 
quettes). Stir well pour on platter to cool, shape and fry in deep fat. 
Drain, arrange on hot dish and garnish with parsley. 

Potato Croquettes. — Beat the yolks of four eggs light and add to 
five cups of freshly mashed potatoes; mix well, then add two table- 
spoons of chopped parsley, one-fourth cup of cream, one teaspoon of 
onion juice, salt and pepper to taste. Mix well, stir over the fire until 
potato is heated through; cool, form into croquettes, dip in egg and 
crumbs and fry in smoking hot fat. Huntingdon Cook Book. 

Rice and Meat Croquettes. — One cup of boiled rice, one cup of finely 
chopped cooked meat, any kind; one teaspoon of salt, a little pepper, 
two tablespoons of butter, half a cup of milk, one egg. Put the milk 
on to boil, add the meat, rice and seasoning. When this boils, add the 
egg, well beaten, stir one minute. After cooling, shape, dip in egg and 
cracker crumbs and fry in hot lard. 

Rice Croquettes. — One large cup of cooked rice, half a cup of milk, 
one egg, one tablespoon of sugar, one of butter, half a teaspoon of salt, 
a slight grating of nutmeg. Put the milk on to boil, and add the rice 
and seasoning. When it boils up add the egg, well beaten. Stir one 
minute then take off, spread on platter to cool. When cold, shape, roll 
in egg and cracker crumbs and fry in hot lard. Mrs, W. H. King. 

Macaroni Croquettes. — ■ Cook three ounces (about twelve sticks), of 
macaroni and cut into one-fourth inch pieces. Rub one large tablespoon 
of butter and two of flour to a smooth paste and -stir into one-half pint 
of boiling milk. Stir until a thick paste is formed, and add two 
generous tablespoons of grated cheese, the yolks of two eggs and cook 
a moment; add the macaroni, salt and pepper to taste and spread on 
platter to cool. Proceed as for any croquette. Serve with tomato 
sauce. Mrs. George Hawkins. 

Cheese Croquettes. — Three tablespoons of butter, one-fourth cup of 
flour, yolks of two eggs, two-thirds of a cup of milk, one and one-half 
cups of mild cheese grated, little salt and white pepper, dash of cayenne. 
Make a thick sauce of the butter, flour and milk, add yolks of the eggs 
unbeaten; when well blended add cheese. As soon as the cheese melts 
remove from the fire, add seasoning, spread in a shallow pan to cool; 
then cut in strips one-half inch thick and three inches long, dip in 
crumbs, eggs and crumbs again. Fry in deep fat. Serve for a cheese 
course. Miss Mary Fay. 



Croquettes 



95 



Egg Croquettes. — Make a sauce of one tablespoon of butter, two of 
flour and one pint of milk; when cooked stir in carefully the beaten 
yolk of an egg. To the sauce add the finely chopped whites of six hard 
boiled eggs and the mashed yolks; salt and pepper to taste. Stir all 
together and when cool proceed as for any croquette. Serve with 
Tartare sauce. 

Salmon Croquettes. — One can of salmon, picked fine, nine crackers 
rolled fine, three eggs well beaten, two tablespoons of butter, salt, milk to 
make very soft. Shape, roll in cracker crumbs and fry in hot lard. 

Mrs. Agnes Haskell Seaver. 

Sweet Potato Croquettes. — To two cups of hot riced sweet potatoes 
add three tablespoons of butter, one-half teaspoon oi salt, a few grains 
of pepper, and one beaten egg. Shape in croquettes, dip in crumbs, 
egg, and crumbs again, fry in deep fat, and drain. 



SALADS 



All kinds of meat and fish used for salad should be set on the ice in a 
marinade of French dressing. 

Salad dressing may be varied by using vinegars of different flavors 
such as tarragon, celery, etc. 

Rubbing a cut onion around the inside of a salad bowl is sufficient 
when only a slight onion flavor is desired. Lettuce should never be 
cut but broken or torn apart. 

The garnishes should be of the lightest and freshest kind. In arrang- 
ing a salad, handle it very lightly and never use pressure to get it into 
form. The white leaves of the celery, the heart of the lettuce head, 
or the new leaves of the nasturtium make pretty garnishes. 

When radishes are used, wash round red ones, cut off the leaves and 
root, and with a sharp knife cut down the outer skin in five or six 
sections, beginning at the root end and taking care not to separate the 
petals so formed from the base. Then throw into iced water for an 
hour or two when each radish should be firm and crisp, with the petals 
standing out distinctly. 

To fringe celery for a garnish cut the stalks into two inch pieces. 
Beginning on the round side and at one end cut down half an inch, 
making as many thin slices as possible. Turn the stalk, and cut the 
opposite end in the same way. Set the pieces in very cold water with 
a little lemon juice and the shreds will curl over and meet in the center 
of the stalk. 

As a rule, subject, however, to exceptions, light vegetable salads 
dressed with French dressing are served at dinner; while heavy meat or 
fish salads are used for luncheon or supper and are served with Mayon- 
naise or cream dressing. 

Lettuce, How to Keep. — Wash, drain from all water and piace m a 
napkin or a covered pail, and put on the ice in the refrigerator. It will 
keep fresh several days. Celery can be kept the same way. 

Mayonnaise Dressing, No. i. — To the yolks of three eggs (raw) add 
a little oil, a pinch of salt, beat with silver fork on platter until it 
thickens. Repeat this until you have it salt enough and quite thick (as 
the vinegar will thin it). Add the oil gradually, beating all the time. 
Add at last juice of lemon or vinegar with a little mustard and red 

[96] 



Salads 



<>7 



pepper to taste. Add two tablespoons of cream, whipped, or the stiffly 
beaten white of one egg. Put in a cool place until ready to use. You 
can use Mayonnaise mixer in place of fork. Mrs. Breed. 

Note. — If Mayonnaise dressing should separate, take a fresh yolk 
and add very gradually the separated dressing beating all the time; 
this will restore it to the right consistency. 

All Mayonnaise used with fruit salad is improved by adding whipped 
cream. 

Mayonnaise Dressing, No. 2. — ■ To the yolks of three or four eggs, 
raw, add a few drops of oil at a time, alternating with an occasional 
drop of lemon: stir constantly in a deep bowl, with a wooden spoon, 
in one direction: stir constantly, and add the oil gradually, putting 
in the lemon when it tastes of too much oil: add, at last, a little salt, 
mustard and red pepper. To three or four eggs, add half a bottle of oil, 
to one and one-half lemons: a whole bottle to three lemons. When 
finished it should be thick and creamy. Mrs. L. C. Wead. 

Mayonnaise Dressing, No. 3. — One level teaspoon each of salt, pow- 
dered sugar and mustard, one-fourth teaspoon paprika or white pepper, 
two tablespoons each of lemon juice and vinegar, yolks of two eggs, 
and one coffee cup of oil. Thoroughly chill the oil, bowl and spoon 
before beginning the dressing. Mix dry ingredients in a bowl, add 
yolks, mix well, add the oil a drop at a time at first. Stir constantly 
and as the mixture thickens, thin with lemon juice and vinegar used 
alternately. Then add more oil in larger quantities until all is used, 
then the well-beaten whites of the eggs. All lemon juice may be used. 
If the mixture should curdle it is because the oil has been added too 
rapidly and may be remedied by taking another egg yolk and adding 
the curdled mixture to it slowly. Mrs. Helen Willard Lillis. 

Mayonnaise Dressing. — Two egg yolks, one-half teaspoon each of 
salt and pepper, one-fourth teaspoon of mustard, four tablespoons 
vinegar or lemon juice, two cups olive oil, four tablespoons boiling 
water. Beat the yolks, add seasonings and beat again; then beat in 
the vinegar or lemon juice (use an egg beater) add one teaspoon of 
oil and continue beating: add oil, a teaspoon at a time, four or five 
times, beating vigorously meanwhile, then add oil by the tablespoon 
till all has been used. Finish with the boiling water, beating it in like 
the oil. Cover and store in a cool place. American Cookery. 

Whipped Egg Fruit Dressing. — To the white of one egg allow a 
tablespoon of olive oil. Whip first the egg, adding oil gradually as in 

4 



98 



Salads 



Mayonnaise. Flavor with lemon juice, salt, cayenne, etc., as for 
Mayonnaise, or substitute pure fruit cordials; failing these, use a pure 
fruit syrup, fresh or preserved. Fletcher-Berry. 

Cooked Dressing. — Add the well-beaten yolks of five eggs to five 
tablespoons of vinegar, cook until stiff, be careful to stir clean from 
the sides of the bowl while cooking. Remove, from the fire, add one 
tablespoon of butter and stir until cool and perfectly mixed. When 
quite cold season to taste with salt, pepper (also mustard when making 
this dressing for cabbage salad), then with whipped cream to the 
required consistency, just before using. Mrs. Edward Lawrence. 

Cream Dressing, No. i — Two eggs, one teaspoon of salt, one-fourth 
of a teaspoon of mustard, one-fourth of a teaspoon of white pepper. 
Butter the size of a lemon. Three tablespoons of vinegar. Cook slowly 
until it thickens, stirring all the while. Add one cup of sweet cream 
whipped before pouring over the salad. For cabbage salad use one-half 
a cup of vinegar and cook cream in the dressing. Mrs. W. H. King. 

Cream Dressing, No. 2. — The yolks of two eggs, one cup of vinegar, 
one teaspoon each of mustard and salt, three teaspoons of sugar, 
butter the size of an egg. Stir all together and cook in double boiler 
until the mixture thickens. When cold add beaten whites of the eggs 
mixed with one cup of whipped cream. Miss Florence C. Mallon. 

Cream Dressing, No. 3. — One-half cup of vinegar 1 if strong add two 
tablespoons of water), two tablespoons of butter, two teaspoons of salt, 
a little red pepper. Heat the vinegar hot, add the butter, pepper and 
salt, put in three well-beaten eggs, stirring quickly. When thick set 
away to cool. When ready to serve the salad, add one cup of cream, 
whipped. Mrs. H. D. Thompson. 

Cream Dressing, No. 4. — Boil together two-thirds of a cup of vinegar 
of medium strength, a piece of butter size of a walnut and two table- 
spoons of sugar. Beat the yolks of four eggs well; add one-half tea- 
spoon of mustard, same of white pepper. Pour the boiling vinegar, etc., 
slowly on the eggs, beating all the while. Then put it in a double 
boiler and cook for a few minutes until it thickens. When ready to 
use add one part of the dressing to three parts whipped cream. For 
a fruit salad a little more sugar may be added to the cream. 

Mrs. Winifred Dustin Doremus. 

Sour Cream Dressing. — One cup of thick sour cream, small piece of 
butter, one whole egg or two yolks, well beaten, one-half teaspoon of 



Salads 



99 



mustard, two teaspoons of tarragon vinegar, one-half teaspoon of salt, 
a dash of white pepper and one tablespoon of sugar. Cook till quite 
thick, stirring constantly. Place in a glass jar and keep in a cool place. 
When used add a little whipped cream. 

Mrs. Emilie McClary Woodbury. 

Salad Dressing. — Beat one egg; add juice of one lemon, salt, pepper, 
and a little sugar. Thicken over steam, and add two tablespoons of 
whipped cream, sweet or sour. Mrs. Anna Heath Conant. 

Salad Dressing with Lemon. — Put three cups of milk in double 
boiler with a piece of butter size of a walnut. When hot add the 
yolks of two eggs and one tablespoon of flour beaten thoroughly and 
cook until the consistency of cream. When cold add one level teaspoon 
of mustard, three tablespoons of sugar, two teaspoons of salt, the juice 
of one lemon and a half a cup of vinegar. Strain through a fine sieve, 
This makes about one quart of dressing which will keep for weeks in a 
cool place. Add whipped cream when using. Mrs. N. M. Marshall. 

French Dressing, No. i. — Dissolve a teaspoon of salt, as much pepper 
as desired, a little red pepper in oil. Then add about one-half cup of 
oil, beating it thoroughly, adding vinegar to taste, with a little lemon 
juice. Mrs. 0. L. Cliapin. 

French Dressing, No. 2. — Into a small fruit jar, put one-half teaspoon 
salt, one-fourth of paprika, six tablespoons of oil, two of lemon juice 
or one each of plain and tarragon vinegar. Put on the rubber and the 
cover and shake vigorously to emulsify. These ingredients may be 
put in a glass bottle suitable for the table and emulsified there. 

Mrs. George Hawkins. 

Peanut Butter Dressing. — Blend well a tablespoon of peanut butter 
with three tablespoons of oil and two teaspoons of vinegar, add salt 
and pepper as needed. Use with lettuce or apples on lettuce. 

Mr. Spaulding. 

Italian Dressing. — One-half teaspoon of salt, mashed clove of garlic, 
saltspoon of white pepper, teaspoon of tomato catsup. Stir these 
thoroughly together then add gradually four tablespoons of olive «il 
and add one tablespoon of tarragon vinegar. Beat well and pour over 
dinner salad. Mrs. Chipperfield. 

Thousand Island Dressing. — Put in a pint can one cup of olive oil, 
the juice each of half a lemon and orange, a teaspoon of grated onion, 



100 



Salads 



half a teaspoon of salt, a fourth of paprika, a level one of mustard and 
one of Worcestershire Sauce. Put on rubber and cover ; shake till well 
mixed and creamy. Then pour at once over salad. Suitable for peas, 
endive, tomato or any green salad. 

Russian Salad Dressing. — To a very stiff Mayonnaise, add Chili sauce 
to thin and suit taste. Especially good on halved lettuce hearts or 
endive. Mrs. Gertrude French Hale. 

" Oscar's " Dressing. — Add to one cup of Mayonnaise one well cooked 
or canned sweet red pepper chopped (not too fine), one tablespoon of 
chives chopped, two tablespoons Chili sauce and one tablespoon of tar- 
ragon vinegar. Mix all together thoroughly. 

Mrs. Gertrude Massey Barse. 

Dressing for Fruit. — Whip one cup of thick sweet cream, add one-half 
cup of granulated sugar, stir well and very gradually add the juice 
of one lemon and one teaspoon French mustard. Miss Kate Palmer. 



Lettuce Salad. — One head of lettuce, one hard-boiled egg, one-half 
teaspoon of salt, a small mustard spoon of mustard, two good table- 
spoons of oil, one tablespoon of vinegar, and one tablespoon of mashed 
potatoes. Rub the yolk and potato to a cream, add salt, mustard and 
oil, beat well in the vinegar. Place the lettuce in a bowl with a thin 
slice of onion and the white of the egg. sliced. Add the dressing and 
mix by tossing with a fork. Mrs. H. E. King. 

Lettuce Salad. — Pick over the lettuce carefully rejecting all wilted 
or bruised leaves. Throw it into ice-cold water for at least half an 
hour before serving, dry between two napkins and arrange the leaves in 
the salad dish, which has been rubbed with a little onion, the larger 
ones around the edge and the smaller ones in the center. Serve with 
French dressing. 

Lettuce Salad. — ■ Take heart heads of Boston lettuce, wash thoroughly 
and drain. Cut each head in quarters not cutting quite through. Place 
a head on service plate and pour over the following. To one cup of 
French dressing add one tablespoon each of fine chopped green and red 
pepper and onion, put all in a pint can and shake well for a minute and 
dip over the lettuce with a spoon so that the dressing may be evenly 
distributed over and between leaves. 

Romaine Salad. — Separate one head of romaine in quarters, put sec- 
tions on individual plates. Arrange on each, sections of grape fruit, 



Salads 



101 



oranges and pears, using two of each. Place at ends pickled walnuts 
and serve with French dressing. Mrs. Janet Allan. 

Cabbage Salad. — Chop fine one-half cabbage and dress with the 
following : 

Dressing. — Two tablespoons of melted butter, one heaping table- 
spoon of flour, two-thirds of a cup of milk, one-half cup of vinegar, one 
egg, one teaspoon of salt, one of mustard, a little pepper and one-half 
teaspoon of sugar. Rub butter and flour together, add milk very gradu- 
ally stirring all the time. When hot add other ingredients which have 
been mixed. Stir until cooked thick. When cold add one cup of cream, 
whipped, and oil to taste. Mrs. Isaiah Gibson. 

Shredded Cabbage Salad. — Shred fine (with all hard part taken out) 
one-fourth head of cabbage. Chop fine one-half green pepper and one- 
fourth of an onion, add to cabbage and dress with French dressing 
just before serving. Ida Mitchell. 

Cabbage Salad. — Chop fine three cups of cabbage, one cup of celery, 
one-half small Spanish onion and dress with Cream Dressing No. 1. 

Pineapple and Cabbage Salad. — Cabbage salad is much improved by 
adding three or four slices of chopped pineapple to each quart. 

Miss Mattie P. Harwood. 

Eastern Star Salad. — Five quarts of finely shredded cabbage, three 
pint cans of French peas, one-half of a small can of pimentoes chopped, 
two tablespoons of chopped onion. Use cream dressing and serve on 
lettuce leaves. This amount for fifty plates. 

Mrs. Nettie Knapp Fell. 

Vegetable Salad. — Slice one cucumber very thin and let stand in cold 
water one-half hour before using. Drain the cucumber and add it to 
one can each of French peas and beans drained; place all in a dish and 
moisten well with French dressing. One bunch of radishes sliced thin, 
also three small tomatoes sliced. In a salad dish place a layer of the 
cucumber mixture and on top a few pieces of the radishes and tomatoes, 
repeat until the vegetables are all used. Garnish with white leaves 
of lettuce. Pour over French dressing, No. 1. Mrs. 0. L. Chapin. 

Vegetable Salad. — Pare one large green cucumber, one small onion, 
add one-half green pepper, stock of celery if desired, chop all together, 
add one cup of finely chopped cabbage and moisten well with French 
dressing. Serve very cold. 

Vegetables may be shredded and placed on lettuce leaves. 



102 



Salads 



Brussels Sprouts. — Boil and drain one pint of sprouts. Chill and 
sprinkle with chopped onion, capers and walnuts in equal parts, two 
teaspoons of lemon juice, stir all together. Place on lettuce and pour 
over Mayonnaise. Garnish as desired. 

Cauliflower Salad. — Cook cauliflower in salted water and separate 
flowerets. When thoroughly cold pour over Italian dressing and serve. 

Mrs. Chipperfield. 

Asparagus Salad. — Select tender stalks of asparagus, boil, set away 
to cool. Just before serving lay on a platter, pour over French or 
Mayonnaise dressing. Mrs. W. H. King. 

Carrot Salad. — Wash and scrape carrots, not old. Put them through 
an almond grater and put in refrigerator until ready to use. Then 
place on crisp lettuce two tablespoons or mosre of the carrot in a small 
mound, mask with Mayonnaise and serve. Mr. Sherwood P. Snyder. 

Bean Salad. — Boil whole string beans, cool and serve the same as 
asparagus. 

Bean Salad. — Arrange lettuce leaves in dish, put in the center a pint 
of French beans. Cover the top with English walnuts (cooked if you 
prefer). Pour over enough French dressing to make as moist as you like. 

Mrs. Breed. 

Celery Salad. — Cut in inch lengths crisp celery. Let it be cold and 
just before serving mix with Mayonnaise or cream dressing. 

Mrs. Mary Parmelee Olney. 

Cucumber Salad. — Pare and cut cucumbers in thin slices; put in ice 
water until ready to serve. Drain and place in bowl with ice and 
serve with French dressing. Thinly sliced onions may be mixed with 
the cucumbers, if desired. 

Cucumber Boats. — Pare medium sized cucumbers and cut through 
the center lengthwise and scoop out the seeds; place in a pan of ice 
water until ready to serve. Prepare a salad of tomatoes and cucum- 
bers, cut in small cubes, with Cream Dressing Xo. 1 and fill the boats 
with the salad just before serving and garnish with nasturtiums. 

Mrs. Emilie McClary Woodbury. 

Waldorf Chiffonade Salad. — Arrange on salad dish one head of let- 
tuce, one head of chicory or escarolle, two small beets, two hard-boiled 
eggs, two boiled potatoes cut in pieces, a little celery sliced thin, and 
two fresh tomatoes sliced on top. Pour over French dressing just 
before serving. Mrs. Willian C. Breed. 



Salads 



103 



French Endive. — Serve on plates with French dressing. 

French Endive, — Gut rings from a green pepper and put three or 
four stalks of endive in each ring. Place on individual plates and put 
some pimento on the endive and sprinkle over a few pearl onions. 
Pour over French dressing. Miss Jean Hawkins. 

Illinois Salad. — Bread, olives, tomatoes, eggs, celery, stuffed olives 
and cream dressing. A slice of bread of medium thickness, butter 
thinly, cover with one slice of ripe tomato of same thickness as bread, 
or one slice (if tomato be smaller), on each diagonal half, on one 
diagonal half place minced olives, one-half being covered with finely 
cut celery, rice the egg over the top, use the dressing, garnish each plate 
with stuffed olives or nasturtiums. Mrs. Robert Stevens. 

Potato Salad. — Cut cold boiled potatoes in one-half inch cubes. 
Sprinkle four cupfuls with one-half teaspoon of salt and one-fourth 
teaspoon of pepper. Add four tablespoons of oil and mix thoroughly, 
then add two tablespoons of vinegar. A few drops of onion juice may 
be added or a small piece of onion finely cut. Arrange in a mound and 
garnish with whites and yolks of two hard-boiled eggs, cold boiled red 
beets and parsley. Chop whites and arrange on one-fourth of the 
mound; chop beets finely, mix with one tablespoon of vinegar, and let 
stand fifteen minutes; then arrange' on fourth of mound next to whites. 
Arrange on remaining fourth of mound, yolks chopped or forced 
through a potato ricer. Garnish with parsley. 

Fotato Salad. — Use Cream Dressing Xo. 3. Cut two quarts of boiled 
potatoes in cubes. One cup of celery, four hard-boiled eggs, a little 
onion (scraped). Put these in alternate layers with the dressing, 
mix with a silver fork. (This will serve twelve people.) 

Mrs. H. D. Thompson. 

Potato Ball Salad. — Mix cold mashed potato with a few drops of 
onion juice, a spoonful of fine chopped parsley, black or red pepper to 
taste, and a little salad dressing. Shape into balls the size of a hickory 
nut; garnish with white hearts of lettuce or with thin slices of cucum- 
ber and serve with Mayonnaise. 

German Potato Salad. — Take three warm boiled potatoes, medium 
size, and slice. Dice three medium size sour pickles, one teaspoon 
chopped onion. Three slices of bacon, cut in dice, put in spider and 
fry crisp. Mix potato, onion, etc., with the bacon. Season with pepper 
and salt. Stir well and serve hot. Mrs. H. C. Putnam. 



104 



Salads 



The Shurtleff Salad. — " I cut the cold potato in small pieces, I chop 
some cold beets or a few pieces, quite fine. One small onion, I also 
chop fine; then I put the potato, beet and onion all together on a dish 
large enough to allow for mixing up. Then I put in salt, pepper, a little 
vinegar and a good deal of oil and mix thoroughly together. I then 
taste of it and if it doesn't taste just as I like it, I add salt or oil or 
whatever it seems to need. In their season I add thinly sliced 
cucumbers." Keene Valley. 

Tomato Salad. — Cut six ripe tomatoes in slices, sprinkle on each 
layer a little pepper and salt and pour over them a mixture of oil and 
vinegar in the proportion of two tablespoons of oil to one of vinegar, 
sprinkle a very little chopped onion over the top and leave them in the 
dressing two hours before serving. Mrs. W. H. King. 

Tomato Salad. — Take firm medium sized tomatoes, cut each in 
quarters, not cutting quite through the tomato — letting quarters fall 
apart, place on heart lettuce leaves, fill center with Mayonnaise and 
serve. 

Tomato and Cucumber Salad. — Put lettuce in a dish, then slice 
thin, tomatoes, cucumbers and a very little onion. On top of this put 
shredded green peppers. Over all pour French dressing. 

Mrs. Frederick J. Seaver. 

Tomato Salad. — Peel firm medium sized tomatoes. Cut a slice from 
one end, remove seeds, sprinkle inside with salt and chill one hour. Pare 
small crisp cucumbers, a small onion and cut in dice; also a stalk of 
celery. Mix together with French dressing. Drain tomatoes and fill 
with the mixture. Place on lettuce and pour over Mayonnaise. 

Miss Jean Hawkins. 

Timberlake Salad. — Prepare tomatoes as above. Fill with a mixture 
of one cup of boiled rice, one-half cup each of walnut and pecan nuts 
chopped, one cup of American cheese cut fine and mix all together with 
Mayonnaise. Place a teaspoon of Mayonnaise on top with a whole nut- 
meat in the center. " Dame Curtesy." 

Macaroni Salad, No. i. — Take cold boiled macaroni, celery and olives. 
Marinate in French dressing seasoned with onions. Arrange on lettuce 
and cover with Mayonnaise. 

Macaroni Salad, No. 2. — To cold macaroni add chopped green pepper. 
Season with onion and pour over French dressing. 



Salads 



105 



Onion Salad. — An attractive dish is made with deviled eggs cut in 
half and served on a platter of ringed onions. The onions are cut in 
thin slices which can be taken apart, making countless little rings. 
Arrange these around the eggs and add a few olives to the dish. Served 
with French dressing. 

Chicken Salad. — Take equal parts of cold boiled chicken and celery. 
Cut in dice shape. Marinate meat and when ready mix with celery 
and pour over it Mayonnaise or cream dressing. Use Cream Dressing 
No. 1. Mrs. W. H. King. 

Veal Salad. — Same as chicken. 

Sweetbread Salad. — Cut cold cooked sweetbreads into dice and mix 
with an equal quantity of celery. Cover with Mayonnaise or cream 
dressing and garnish with lettuce. 

Sweetbread Salad. — Two sets of calves' sweetbreads cooked until ten- 
der in slightly salted water, take off and put into cold water until 
cool, remove all outside covering and break into small pieces and set 
on ice until thoroughly cold. Then mix with this as much celery, cut 
into small pieces, as you have sweetbreads. One teacupful of English 
walnuts chopped small. Mix with Mayonnaise dressing. 

Mrs. Edward Lawrence. 

Fish Salad. — Take any cold, boiled, fresh fish and separate carefully; 
stir lightly with a little Mayonnaise; make nests of crisp lettuce leaves, 
put a large spoonful of the mixture on each leaf with a spoonful of 
Mayonnaise on top. 

Oyster Salad. — Boil twenty oysters in their own liquor five minutes, 
drain, wash in cold water and marinate in French dressing, drain, mix 
with one-half cup of Mayonnaise and serve on crisp lettuce. 

Shrimp Salad. — Take equal parts of shrimps, celery and Malaga 
grapes. Dice the celery, peel and seed the grapes and marinate the 
shrimps an hour before using. Mix with Mayonnaise dressing and 
serve on lettuce with a spoonful of Mayonnaise. Mrs. Ella Jackson. 

• Shrimp Salad. — Put can of shrimps in cold water, break in pieces, 
removing dark strings and marinate in French dressing for an hour. 
Drain, add an equal quantity of diced celery and place on lettuce. 
Pour over Mayonnaise and sprinkle over a few capers. 

Salmon Salad. — Marinate the contents of a can of salmon for an 
hour. Drain, place on crisp lettuce and put groups of cooked peas 



106 



Salads 



seasoned with French dressing- around it with lettuce between . the 
groups. Pour over French dressing. Or take equal parts of salmon 
and diced celery, place on lettuce, mask with Mayonnaise and sprinkle 
over capers. Mrs. Janet Allan. 

Salmon and Cucumber Salad. — Upon a piece of cold, boiled salmon 
arranged on lettuce leaves, place a layer of very thinly sliced cucum- 
bers and garnish with nasturtium blossoms. Serve with French 
dressing. Marion Harland. 

Tunny Fish. — Four boiling water over a can of fish, drain and cool. 
Marinate in French dressing for an hour. Hard boil two eggs and slice 
thin. Drain fish and arrange with eggs on a bed of crisp lettuce. 
Decorate with strips of pimento and sprinkle over pearl onions. Serve 
with Mayonnaise. Mrs. George Hawkins. 

Lobster Salad, East Indian. — Cut the meat in blocks half an inch 
square. Chop a medium sized onion with twelve capers, half a green 
pepper, a cucumber, six stoned olives. Mix with the lobster; also 
some shredded lettuce. Rub to a paste the yolks of two hard-boiled 
eggs, saltspoon of salt, teaspoon of curry, three tablespoons of oil and 
one of tarragon vinegar. Mix with the lobster and garnish with lettuce. 

Lobster Salad. — Cut the lobster in small pieces and marinate in 
French dressing for one hour: then drain well. Put lobster on heart 
of lettuce leaves with equal parts of diced celery. Pour over Mayon- 
naise dressing and serve. 

Shad Roe. — Marinate one cup of cooked roe, drain and add one cup 
of sliced cucumbers. Arrange on lettuce and cover with Mayonnaise. 

Fish Salad with Sardine Dressing. — Put the yolks of three boiled eggs 
through a rieer. pound the flesh of three sardines and mix with the 
eggs, add this to a cup of Mayonnaise. Line a salad dish with lettuce 
on which put a pint of flaked cooked whitefish mixed with some of the 
dressing. Pour over the rest of the dressing and garnish with whole 
skinned sardines. 

Cucumbers to Serve With Fish. — Let cucumbers lie in ice water for 
one hour or more, pare and cut with plain or fluted knife in thin even 
slices keeping them close together to resemble whole cucumber. Put it 
on a plate and pour over French dressing. Sprinkle over one table- 
spoon each of minute pearl onions and finely chopped parsley. 



Salads 



107 



Salad in Green Peppers. — Take six good-sized peppers, cut in half, 
scoop out seeds and put the peppers in ice water to soak foi two hours. 
Drain and rill with any preparation of fish or meat salad and put on top 
a spoonful of Mayonnaise. 

The salad may be served in shells or ramekins. 

Pepper Salad. — Beat two cream cheeses and add two tablespoons of 
cream, a little salt, one-half cup walnut meats chopped fine, two tea- 
spoons chopped parsley. Remove seeds from two green and two red 
peppers, let stand in cold water one-half hour, wipe inside and stuff 
with cheese mixture. Put on ice two hours or until very cold. Cut in 
one-quarter inch slices and serve a slice of red and of green on lettuce 
leaf with Mayonnaise. This serves six people. Julia B. Lawler. 

Pimento Salad. — Hard boiled eggs cut into eighths. Half the quantity 
of sliced pimentoes and same of olives. To each pint of salad acid one 
tablespoon of pearl onions. Mix with Mayonnaise and serve on lettuce. 

Mrs. Hinkley. 

Cheese and Pimento Salad. — One cream cheese, one-half can of Span- 
ish peppers; chop peppers fine, mix with cheese, moisten with Mayon- 
naise dressing. Place on lettuce leaves and add a little more dressing. 

Mrs. Hinkley. 

Roquefort Cheese Salad. — Break the amount of cheese needed in 
small pieces, with a fork. Moisten well with French dressing. Put on 
heart lettuce leaves and serve. Mrs. Hinkley. 

Egg Salad. — Take one dozen hard-boiled eggs, cut in halves and take 
out the yolks carefully: mash eight yolks; and add an uncooked egg. 
beat well; then add, slowly, two tablespoons of oil, and, as slowly, the 
same quantity of butter; beat in pepper, mustard, salt and curry, to 
taste. Then add one and one-half tablespoons of vinegar. Chop half 
the breast of a boiled chicken; mix well together; fill your eggs, and 
place them on lettuce leaves. Mrs. Calvin Skinner. 

Egg Salad. — Remove the shells from six hard-boiled eggs, cut them 
into thick slices, arrange in salad dish with lettuce. Chop fine ten 
olives, five or six small sour pickles and a tablespoon of parsley. Make 
a French dressing of six tablespoons of olive oil, one and one-half of 
tarragon vinegar, one-half teaspoon of salt, saltspoon of pepper and 
one-half teaspoon of grated onion. Sprinke over the eggs, pickle, 
parsley and olives, pour over the dressing and stand in a cold place 
fifteen minutes before serving. Miss Jean Hawkins. 



108 



Salads 



Egg-Bali Salad. — Separate yolks and whites of six hard-boiled eggs. 
Cut whites in shreds with scissors. Rub yolks to paste with Mayon- 
naise adding some sardines or any cooked fish or meat which has been 
pounded to a paste. Shape in balls the size of marbles. Cover lettuce 
leaves with Mayonnaise, sprinkle with whites of the eggs and on this 
place the balls. 

Pond Lily Salad. — Take hard-boiled eggs and cut them lengthwise. 
Arrange lettuce leaves around each salad plate and press the yolks 
through a sieve into the center of each plate to form the heart of the 
lily. Then slice the whites lengthwise cutting seven or eight strips 
from each egg. Arrange these white slices around the yellow centers 
like the petals of a water lily. Pass the salad dressing in a separate 
bowl, as it ruins the appearance of the salad if it is poured on before 
it comes to the table. 

Waldorf Salad. — Pare, core and cut into dice four large tart apples. 
Add to them one quart of celery cut into cubes; mix all together with 
cream or Mayonnaise dressing. Arrange on a salad dish and garnish 
with celery tips. Equal parts of apple and celery is a good proportion. 

Mrs. Litz Dustin Paist. 

Nut and Celery Salad. — Put one cup of shelled walnuts in a sauce 
pan, add two slices of onion, one-half teaspoon of salt, one bay leaf and 
a blade of mace. Cover with boiling water and boil ten minutes; throw 
into ieewater to blanch, then dry on a towel. Cut into small pieces 
enough crisp celery to make one pint. Mix all together with cream 
or Mayonnaise dressing. Miss Jean Hawkins. 

Sherry Salad. — One bowl of English walnut meats, broken, one pound 
of green grapes seeded, one small red pepper, chopped, mix with Mayon- 
naise dressing. Garnish the salad with lettuce cut in ribbons and celery 
cut into roses. See General Directions. Mrs. Breed. 

Peas and Fruit Salad. — One can of French peas, one coffee cup of 
Malaga grapes (seeded), one coffee cup of English walnuts broken into 
small pieces, two tablespoons of olive oil, one tablespoon of tarragon 
vinegar poured over this. Stir lightly together and let stand one hour. 
Use recipe for Cooked Dressing, pour over all and serve immediately. 

Mrs. Edward Lawrence. 

Alexandra Salad. — Make a little cup from three or four leaves taken 
from the heart of lettuce and place upon a plate for individual 



Salads 



109 



serving. Fill with celery cut fine, and tiny sections of grape fruit, and 
upon the top put three pitted ox-heart cherries. Pour over this a 
French dressing*. Miss Channell. 

Cherry Salad. — Stone cherries and stuff each with a hazel nut. Place 
them on a bed of lettuce and serve with a Mayonnaise dressing. Canned 
cherries may be used. Mrs. 0. H. Burritt. 

Cherry Salad. — One can of large white cherries. Stone the cherries 
and stuff with blanched almonds or any other nuts. Cut one bunch 
of celery fine, add a pinch of salt. Take half a cup or more of slightly 
soured cream, whip and add about a tablespoon of good Mayonnaise 
dressing mixing well. Put cherries and celery together with enough 
of the dressing to make creamy, using as little as possible to obtain 
the desired results. Pour the remainder of the dressing over the salad 
when it is served. Mrs. James S. Day. 

Fruit Salad, No. i. — A pound can of white cherries (Ferndell) or cher- 
ries in Creme de Menthe. Hazel nut in each cherry and add equal parts 
of celery. 

Fruit Salad, No. 2. — One can of pineapple, equal parts of celery and 
one cup pecan meats. Use the following dressing for salad numbers one 
and two. 

Dressing. — One half teacup of butter, yolks of three eggs, four table- 
spoons of vinegar, red pepper, and salt to taste. Beat all together and 
cook. When cold stir in one cup of cream whipped. 

Mrs. Margaret D. Watts. 

Fruit Salad. — Take one-half pound of green grapes and seed, cut up 
three oranges and one-half fresh pineapple. Mix with Whipped Egg 
Fruit Dressing. See Dressings. 

Fruit and Savory Salad. — A small ripe pineapple peeled and shredded, 
a cupful of finely chopped celery and diced red peppers mixed. Marinate 
this with a little French dressing. Put on ice for fifteen minutes, after 
which toss through it with a silver fork a little Mayonnaise dressing, 
then a half cupful of stiffly whipped cream. Serve on lettuce leaves. 

Mrs. Wlliam C. Breed. 

Fruit Salad. — Cut three bananas, three oranges and one-half pound 
of Malaga grapes into small pieces, add one pint of fresh or canned 
pineapple cut in cubes. Mix with Cream Dressing No. 4. Serve very 
cold. Mrs. Winifred Dustin Doremus. 



110 



Salads 



Grape Fruit Salad. — The pulp of two grape fruits aud oue orange., 
one cup of Malaga grapes, seeded, one-half cup each of English walnut 
meats and finely cut celery. Sprinkle two tablespoons of sugar over the 
fruit. Make a dressing of the juice of one-half a lemon, and one table- 
spoon of oil. two of sugar, a pinch of salt and a dash of paprika. Pour 
dressing over the fruit, arrange on lettuce and serve very cold. 

Miss Sanderson. 

Grape Fruit Salad.— Cut grape fruit lenghwise, remove each section 
whole, free it from skin and sprinkle over it a little sugar. Prepare 
oranges in the same way omitting the sugar. Place the fruit in the 
refrigerator until needed, then drain and put three sections of the grape 
fruit alternating with oranges on a glass plate, in the center a few small 
tender leaves of lettuce. Garnish with endive. The fruit may be placed 
on bed of lettuce with Maraschino cherries in the center or the grape 
fruit may be alternated with broken tender lettuce with orange in the 
center. Use French dressing in which fruit juice is used in" place of part 
of the vinegar with a little tarragon. Mrs. George Hawkins. 

Lakewood Salad — Arrange equal parts of grape fruit and oranges and 
one cup of pecan meats on lettuce. Pour over Lakewood dressing and 
garnish with strips of red pepper. 

Lakewood Dressing. — Four tablespoons oil. one of grape fruit juice 
and one-half of vinegar, one teaspoon salt, one-half teaspoon of paprika 
and one tablespoon of grated Roquefort cheese. Put all in jar and 
shake. 

Banana Salad. — Peel the bananas, cut off ends, roll in finely chopped 
peanuts, and serve on a lettuce leaf with Mayonnaise Dressing Xo. 3. 

Mrs. Helen Willard Lillis. 

Banana Salad. — Roll peanuts, not too fine: slice bananas lengthwise, 
dip in white of egg, roll in peanuts and bake in a moderate oven to 
golden brown. Serve on lettuce leaves with Mayonnaise. 

Mrs. Sadie Littlejohn Siewers. 

Banana Salad. — Slice bananas on lettuce leaves or in the skin of the 
banana (cutting lengthwise one side and taking out the fruit very care- 
fully ) . Put English walnuts over the fruit and French dressing made 
with one tablespoon of vinegar, heaping saltspoon and a half of salt, 
dash of cayenne pepper (stir this until the salt is dissolved), add five 
tablespoons of salad oil. small teaspoon of grated onion. Whip with a 
silver fork until emulsified. This salad must be prepared just before 
serving. 



Salads 



111 



Pear Salad. — Pare, cut in halves and remove cores from ripe but not 
too mellow Bartlett pears and let stand in cold salted water five or six 
hours in refrigerator. Then drain well, remove more of the inside mak- 
ing a place to put in filling. For this use seeded Malaga grapes, walnut 
meats, the pieces of pear removed or any good combination of fruit as 
diced peaches, pineapple or kumquats. Place the pear on crisp lettuce 
and pour over French dressing in which is some fruit juice. 

Mrs. George Hawkins. 

Pear Salad. — Medium sized pears. Allow one-half to a person, peel, 
dig out core, turn flat side on lettuce leaf, cover with one-half tablespoon 
equal parts of pecan nut meats and crystallized ginger that have been 
put through meat chopper. Serve with Mayonnaise. 

Mrs. Harriet Capron. 

Tango Salad. — Peel and core ripe juicy pears, and if desired cut halves 
in thin slices without cutting through, rub over with the cut side of a 
lemon to prevent discoloring. Set a ball of cream cheese, a few cubes 
of Roquefort, or other cheese in center of pineapple, place on heart 
leaves of lettuce and pour over the following dressing. 

Dressing. — To serve six. Beat until well blended one-fourth cup of 
oil, a teaspoon of vinegar, one-fourth teaspoon each of salt and mustard, 
one-half teaspoon of paprika, one-fourth cup of Chili sauce. Then 
gradually beat this into one-half cup of Mayonnaise. Sprinkle the salad 
generously with Julienne shreds of pimento. American Cookery. 

Alligator Pear or Aguacate. — Peel and dice a pear, place on crisp 
lettuce and serve with French dressing. Miss Esther H. Taylor. 

Poinsetta Salad. — Slice of canned Hawaiian pineapple on a lettuce 
leaf. Heat a knife and spread cream or Xeufchatel cheese (which has 
been beaten with a little cream) over pineapple. Arrange strips of 
pimento like the petals of a poinsetta over the cheese. Heap Mayonnaise 
in the center and put a pimola on top. Mrs. Breed. 

Vanderbilt Salad. — For each service set a slice of pineapple, fresh 
or canned, on two or three heart-leaves of lettuce: on the pineapple 
dispose two sections each of grape fruit and orange, freed of membrane, 
to leave an open space in the center; fill this with match-shapes of crisp 
endive or celery; above set a teaspoonful of whipped cream, and 
sprinkle the cream with chopped nuts. Before whipping add one-fourth 
teaspoonful of salt to one cup of cream. American Cookery. 



112 



Salad 



Marshmallow Salad. — Cut marshmallows in quarters, add an equal 
quantity of pineapple diced and of orange. Place on lettuce and use 
French dressing in which is fruit juice and a little tarragon vinegar. 
To prepare oranges peel and cut the orange in one-half inch slices, then 
carefully remove each little section from the skin and fiber without 
breaking the pulp. Miss Jean Hawkins. 

Fruit Salad. — One cup each of diced pineapple, oranges and dates. 
One and one-half cups of chopped walnuts and almonds. Mix with 
French dressing or Mayonnaise. Scald the dates, dry and chill before 
using. 

Pineapple Salad. — Place a slice of canned pineapple over a lettuce 
leaf on each plate and in the center have a teaspoon of chopped walnut 
meats. Pour over cream dressing and sprinkle on the top, cream cheese 
pressed through a ricer and place a Maraschino cherry in the center. 

Mary Goodman McGillic. 

Aspic Jelly. — Five cups of rich consomme, one tablespoon of lemon 
juice, two tablespoons of tarragon vinegar, one box of gelatine. Soak 
the gelatine in some of the consomme' one hour, then add to the 
remainder of the consomme, and put over the fire: when well dissolved 
stir for five minutes. Then strain through a flannel bag into any mold 
desired. Aspic jelly is used as a garnish for cold meats, fish or salads. 

Chicken Salad in Aspic. — Pour aspic jelly into small cups; when set 
take out the center and fill with chicken salad; melt the jelly taken out 
and pour over the tops of the cups. When ready to serve tip out of the 
cups on to a lettuce leaf and garnish with Mayonnaise. 

Tomato Aspic. — Put one can of tomatoes, one slice of onion, two bay 
leaves, a few celery tops, teaspoon of salt, one-fourth teaspoon of 
paprika in a sauce pan. Bring to the boiling point and add three- 
quarters of a box of gelatine, which has been soaked in half a cup of cold 
water for half an hour. Stir until dissolved, add the juice of half a 
lemon and strain. Pour into cups or fancy molds. Stand on ice for 
four or five hours. When time to serve turn out on a lettuce leaf. 
Serve as you would a whole tomato with Mayonnaise dressing. Enough 
for twelve people. Mrs. John Lincoln. 

Florence Salad. — One envelope of Knox gelatine dissolved in one-half 
cup of cold water, one-half cup very mild vinegar, one pint boiling water, 
juice of one lemon, one-half cup of sugar, one teaspoon salt. When it 



Salads 



113 



begins to thicken add one apple, one -half can red peppers and one bunch 
of celery all chopped. Mould in sherbet glasses and serve on lettuce 
with Mayonnaise dressing. This quantity makes twelve portions. 

Mrs. Frederick J. Seaver. 

Cherry Aspic. — Soften one-fourth package of gelatine in one-fourth 
cup of cold water and melt in a half cup of boiling water, add one-third 
cup of sugar, the juice of two lemons and half a cup of cherry juice, one- 
half level teaspoon salt. Place in ice water till beginning to set and stir 
in a generous cup of drained cherries. Put in individual moulds. To 
serve, unmould on lettuce leaf, use Mayonnaise or French dressing. 



Imperial Sticks. — Cut slices of bread one-fourth an inch thick in 
slices half an inch wide and the length of the slice; spread both sides 
with butter and set into the oven to brown delicately. 

Cheese with Crackers. — Place saltines in pan, sprinkle with grated 
cheese, a dash of cayenne and bake till cheese is melted. Serve with 
soup or salad. 

Salad Toast. — Cut bread, white or Graham, in thin slices, butter 
lightly, remove crust, cut in two, cover half the bread with thin slices 
of cheese, put together in pairs and toast. Serve with salad or soup. 

Salad Cheese Toast. — Mash a cream cheese and moisten with French 
dressing. Cut Graham bread in one-fourth inch slices, spread with cheese 
mixture and sprinkle with chopped nuts. Put together in pairs, remove 
crusts, cut in finger shape and toast. Pile log cabin fashion and serve 
with dinner salad. 

Toasted Cheese Rolls. — Cut fresh bread in as thin slices as possible, 
using a very sharp knife and remove crusts. Work butter until creamy. 
Add an equal amount of grated cheese and work until creamy, season 
with salt and paprika. Spread bread with mixture, roll each piece 
separately, toast and serve hot with salad course. 



EGGS 



Prairie Oyster. — Break a perfectly fresh egg into a glass, sprinkle 
with pepper and salt and drop on about ten drops of vinegar. This 
is palatable and nourishing, can be taken easily by the sick and makes 
a good quick lunch for the well. Tt can readily be taken in one swallow. 

Dr. John A. Macintosh. 

Eggs should be boiled by putting into cold water. Gradually bring 
the water to a strong heat and when it comes to a boil it is sufficient 
for rare eggs. For hard-boiled, thirty minutes should be given. 

Boiled or Coddled Egg. — Put one egg in a pint measure. Pour 
measure full of boiling water. Set on table uncovered and let stand 
for eight or ten minutes. Use straight, deep vessel so that the water 
may not cool too rapidly. Use more water for more eggs. For six or 
eight eggs use two quarts of water. Mr. Sherwood P. Snyder. 

Shaker Eggs. — Boil four minutes: take from the water: let ^taiul 
long enough to cool sufficiently to handle: remove the shell, keeping 
the eggs from breaking by taking the skin with the shell; as fast as 
you get them ready, drop into a covered dish to keep hot; then add 
butter, pepper, salt, and a spoonful or two of sweet cream; dress it over 
the eggs, and serve for lunch or tea in side dishes. 

Mrs. J. S. Phillips. 

Scrambled Eggs. — Put a tablespoon of butter into a hot frying pan, 
have ready half a dozen eggs broken in a bowl, mix slightly. Turn 
them into hot butter and stir briskly one way until they are cooked. 
Be careful that they do not get too hard. Many add a litle milk to the 
eggs. Mrs. Belding. 

Scrambled Eggs. — Six eggs, one-half cup of milk. Put milk in pan 
or chafing dish and let come to a boil, salt and pepper to taste. Break 
eggs in bowl, with fork break the yolks (do not beat together), pour 
into the boiling milk, stir constantly until creamy, putting in butter 
the size of a large walnut just before taking from the fire. 

Mrs. Breed. 

Scrambled Eggs with Cheese. — One-half cup of milk, one-half cup 
of cheese, four eggs, seasoning. Heat milk in sauce pan add cheese 



Eggs 



115 



broken in small pieces, stir until cheese is melted. Add eggs whole 
and let cook until eggs start to set, then stir. Season with salt, paprika 
and Worcestershire sauce. Serve on hot toast. Enough for four. 

Mrs. Florence Channell Massey. 

Egg Scrambled with Corn. — Use one cup of cold creamed corn. Beat 
six eggs lightly with pepper, salt and two tablespoons of cold water. 
Add the corn and cook over slow lire until thick, stirring constantly. 
Serve on buttered toast. A scramble may be made like above of cooked 
asparagus, peas, tomatoes or any vegetables, also of cooked ham, bacon, 
crabs, shrimps, etc., the scramble taking the name from the vegetable, 
fish or meat used with the eggs. 

Asparagus with Eggs. — Boil two pounds of asparagus in water with 
a little salt, or steam until tender; chop fine; mix with five yolks and 
three whites of eggs well beaten; add two tablespoons of sweet cream; 
fry, and serve hot. Mrs. C. L. Hubbard. 

Turned Eggs. — Heat pan, put in one tablespoon of butter and when 
melted drop in an egg and cook until white is firm. Turn it once, while 
cooking sprinkle with salt. Add more butter as needed to prevent eggs 
firom sticking. Mrs Botham. 

Fried Eggs. — Fried eggs are cooked as Turned Eggs without being 
turned. In this case the fat is taken by spoonfuls and poured over the 
eggs. Lard, pork, ham or bacon fat are usually employed, a considerable 
amount being used. Boston Cooking School. 

Poached or Dropped Eggs. — Have one quart of boiling water and one 
tablespoon of salt in a frying pan. Break the eggs, one by one, into a 
saucer and slide carefully into the salted water. Dash with a spoon 
a little water over the egg to keep the top white. The beauty of a 
poached egg is for the yolk to be seen blushing through the white, 
which should be only just sufficiently hardened to form a transparent 
veil for the egg. Cook until the white is firm and lift out with a 
griddle cake turner, and serve immediately. Muffin rings may be 
placed in the water and an egg dropped into each ring. 

Mrs, Belding. 

Steam Poached Eggs. — Use a steam poacher or a steam cooker. 
Butter liberally each cup and break into it an egg. Place over hot water 
and cook five minutes or until yolk of egg has a filmy white covering. 
Remove to platter and serve with thin Hollandaise. 

Mrs. George Hawkins. 



116 



Eggs 



Baked Eggs. — For six people use eight eggs, one cup of milk one gen- 
erous tablespoon of butter, one teaspoon of flour, half a teaspoon of salt, 
pepper to taste, and one teaspoon of chopped parsley. Put the butter 
in a frying pan. when melted put in the flour and stir until smooth 
and frothy; draw the pan back and add gradually the cold milk, then 
the seasoning; after boiling up once pour the sauce into a deep plate. 
Break the eggs carefully and drop into the sauce, and sprinkle over 
parsley. Place in a moderate oven and bake till the whites are set, 
say five minutes. Serve immediately, in the dish in which they are 
baked. 

Eggs with Tomato Sauce. — One-half of a small onion sliced, fried in 
half a tablespoon of butter. Add one-half a can of tomatoes, two cloves, 
salt, pepper, two tablespoons of flour rubbed with one tablespoon of 
butter. When thick pour into a deep platter, drop on the sauce poached 
eggs and serve. This sauce is sufficient for six eggs. With Graham 
gems this makes a nice course by itself. Mrs. Breed. 

Eggs a la Suisse. — Soften one tablespoon of butter in a little hot 
water and pour over the bottom and sides of a baking dish. Then add a 
cup of cheese cut fine. Break four eggs carefully on this, season with 
salt and pepper, pour over one-half cup cream or rich milk and over 
all one-half cup more of cheese. Sprinkle paprika on top. Put into a 
moderate oven until cheese is brown and eggs set, being careful not 
to have the yolks hard. Mrs. Carolyn Howard Marshall. 

Deerf oot Shirred Eggs. — ■ Cut six sausages into one-half inch slices, 
fry five minutes and add a cup of tomato sauce. Put mixture in six 
buttered shirred egg dishes and drop on each one or two eggs, bake till 
eggs are set. 

Shirred Eggs. — Butter an egg starrer (a small white dish or cas- 
serole), cover bottom and sides with fine bread crumbs, add egg carefully 
and cover with seasoned crumbs; bake till the white of egg is firm. 

Shirred Eggs. — Mix two tablespoons each of bread crumbs and 
chopped chicken or ham with cream to make a batter, season with salt 
and pepper. Line a buttered dish with the batter, break an egg into 
the dish, cover lightly with butter and bake. 

Eggs a. la Patrick. — On a buttered pyrex plate, form thin rounds of 
mashed potato and pipe around them potato to build up a cup. Do not 
have potatoes too moist or cups will collapse. Drop an egg in each 
and bake till eggs are set. Garnish with parsley. 

Mr. Sherwood P. Snyder. 



117 



Eggs with Bread Sauce. — Prepare a bread isauce (see Sauces), put 
in a buttered baking dish and drop over three or four eggs. Place in 
oven till eggs are set and serve at once. The eggs may be cooked in 
ramekin dishes. 

Egg Timbales.— Beat eight eggs without separating, add one rounded 
teaspoon of salt, one-half teaspoon of white pepper, one tablespoon of 
chopped parsley", one teaspoon of onion juice and a pint and a half of 
milk. Stir nicely together and fill small buttered timbale molds two- 
thirds full. Set the molds in a deep pan partly filled with water, 
cover with buttered paper and place in a moderate oven until firm in 
the center, which will take from ten to twenty minutes. Serve with 
tomato or Hollandaise Sauce. Mrs. McClary. 

Swiss Eggs. — Heat a small frying pan and put in one tablespoon of 
butter; when melted add one-half cup of cream. Then put in four eggs, 
one at a time, sprinkle with salt, pepper and a few grains of cayenne. 
When whites are nearly firm sprinkle with cheese. Finish cooking and 
serve on buttered toast, strain cream over the toast and serve. 

Miss Jean Hawkins. 

Creamed Eggs. — Boil six eggs twenty minutes. Make one pint of 
cream sauce. Have six slices of toast on a hot dish. Put a layer of 
sauce on each, then the whites of the eggs, cut in thin strips; and over 
this the yolks rubbed through a sieve. Place in the oven for about three 
minutes. Garnish with parsley and serve. 

Mrs. Mary Parmelee Olney. 

Deviled Eggs.— Put five eggs into cold water and boil twenty minutes, 
then put into cold water. When cool remove the shells and cut in two 
lengthwise. Take out the yolks and press through a sieve. Add one 
tablespoon of olive oil or butter, salt, pepper, mustard and vinegar to 
taste. Fill the whites with the mixture. 

Scalloped Eggs. — One tablespoon of cornstarch, one tablespoon of 
butter, one saltspoon of salt, one pinch of red pepper. Put these into 
one pint of boiling cream and stir until thick and smooth. Pour this 
sauce over one-half dozen deviled eggs, and bake lightly. 

Miss Lucia F. Gilbert. 

Eggs a la Newburg. — Boil hard four eggs, throw them into cold 
water for a minute and then remove the shells. Cut into halves and 
arrange on a heated platter, white side up. Put into a sauce-pan one 
tablespoon of butter and one of flour. When creamed add two-thirds 



118 



Eggs 



of a cup of hot milk. When boiling take from the fire, add the well- 
beaten yolks of two eggs, bring to a scalding point again, add a small 
teaspoon of salt, a dust of cayenne and pour over eggs. 

"Mrs. Lucy King Allen. 

Eggs a la Maitre d'Hotel. — Make a sauce of half cup of melted 
butter, the juice of half a lemon and a teaspoon of minced parsley. 
Cut hard-boiled eggs in slices lengthwise, arrange on toast, and pour 
the sauce over the eggs or pour over poached eggs on toast just before 
serving. Olive Green. 

Eggs Stuffed with Sardines. — Boil twelve eggs steadily for fifteen 
minutes, then cover with cold water and set aside to cool. Cut a 
small slice off each egg large enough to remove the yolks without 
breaking the white. Take one medium sized can of boneless sardines 
mash to a paste with the yolks of the eggs, add a little salt and the 
juice of a fresh lemon. Refill the whites and arrange the eggs in a nest 
of lettuce leaves. Mrs. Mabel Lawrence Lincoln. 

Scotch Woodcock. — Make a cream sauce of one tablespoon each of 
flour and butter, and one pint of milk, then add six or seven hard-boiled 
eggs chopped fine, one small teaspoon of Anchovy paste and a little 
mustard. Serve on small squares of buttered toast. 

Mrs. Frank Haven. 

French Omelet. — Beat four eggs slightly, just enough to blend yolks 
and whites; add four tablespoons of milk, one-half teaspoon of salt 
and one-eighth teaspoon of pepper. Put two tablespoons of butter in 
hot omelet pan: when melted turn in the mixture: as it cooks prick 
and pick up with a fork until the whole ia of creamy consistency. 
Place on a hotter part of range that it may brown quickly underneath. 
Fold and turn on hot platter. Boston Cooking School. 

Spanish Omelet. — Mix and cook a French omelet. Serve with thick 
tomato sauce in the center and around the omelet. 

Omelet. — Five eggs, yolks and whites beaten separately: five table- 
spoons of milk: to the yolks add the milk, a pinch of salt, then the 
whites, beaten lightly; have your omelet pan ready with a large table- 
spoon of melted butter; cook carefully on the top of the stove, and when 
well set put it in the oven to brown: fold it, and serve. Some say the 
salt should not be put in, as it takes from the lightness of the eggs. 

Mr. William H. Barney. 



Eggs 



119 



Baked Omelet. — Six eggs, one tablespoon each of butter and flour, 
one cup of cold milk, one-half teaspoon salt. Put butter into granite 
sauce pan, add flour and when smooth stir in the cold milk. Set aside 
to cool when cooked smooth. Add salt. Beat yolks and whites of eggs 
separately. Fold in yolks first then whites into the sauce and put all 
into baking dish. Bake fifteen or twenty minutes. 

Mrs. Litz Dustin Rust. 

Nut Omelet. — Make as any omelet and just before folding sprinkle 
two tablespoons of shredded or chopped nuts over the top. English 
walnuts or pecans preferable. 

Egg and Cheese Omelet. — One cup of milk one rounded tablespoon 
flour, a little salt and one large tablespoon melted butter, blended 
together. Add four eggs, whites and yolks beaten separately and three 
tablespoons grated cheese. Cook in omelet pan in oven and serve at 
once. Mrs. Creighton. 

Rice Omelet with Cheese Sauce.— To a cup of boiled rice add a table- 
spoon of hot water, half teaspoon salt, a dash of pepper and the yolks 
of two eggs well beaten. Mix well and fold in the stiffly beaten whites. 
Melt a tablespoon of butter in a pan. turn in the rice and cook like 
any omelet. When done spread a little cheese sauce over one-half, 
fold and turn upon a hot platter. Pour around remaining sauce. 

Cheese Sauce. — Melt two tablespoons of butter, in it cook two table- 
spoons flour, one-fourth teaspoon each of salt and pepper. Add a cup 
of rich milk and stir till boiling, then add a generous half cup of 
grated cheese and stir without boiling till cheese is melted. 

Mrs. George Hawkins. 

Meat Omelet. — Beat six eggs quite light; have ready minced meat 
of ham, tongue, cold chicken or veal; put this into a dish with a little 
butter to warm through, turn the eggs into a spider in which you have 
previously heated the butter; let the omelet brown lightly on the lower 
side, and the upper forming a thin custard; season to taste; put in the 
.meat; fold the omelet over, and take up quickly: serve immediately. 

Mrs. Farnham. 

Bread Omelet. — Soak a teacup of bread crumbs in a cup of sweet 
milk over night; three eggs beaten separately; add yolks of the eggs, 
bread and milk; stir in the whites, and cook as any omelet; sprinkle 
over salt and pepper just before taking up. Sufficient for six persons. 

Miss W. Childs. 



120 



Eggs 



Eggs a la Parisienne. — Butter small timbale moulds, sprinkle with 
fine chopped truffles and parsley, beets if at hand. Break eggs and slip 
one into each mould, sprinkle with salt and pepper. Set moulds into a 
pan of hot water and cook till egg is firm. Remove from moulds onto 
octagon slices of toast and pour over a little cream sauce or tomato 
sauce. Mrs. James Breed. 



CHEESE 



Cheese Straws. — One cup of grated cheese, two tablespoons of melted 
butter, yolk of one beaten egg, a pinch of salt, a dash of cayenne pepper, 
two tablespoons of cold water, one-half teaspoon of baking powder, 
one-half cup of flour. Mix all together. Roll and cut in strips and 
bake to a nice brown. Mrs. S. T. Carpenter. 

Cheese Straws. — Sift together a cup of flour, half teaspoon of baking 
powder and a little salt. Cut into this a fourth cup of butter and one- 
half of a snappy cheese, mix with one-fourth cup of cold water. Roll 
out, sprinkle with red pepper, cut in strips and bake. 

Miss S. Helen Andrews. 

Cheese Fondue. — Melt two tablespoons of butter, add four tablespoons 
of flour and mix until smooth. Add one cup of milk or cream, stir 
continually until it cooks and becomes quite thick; take from the fire 
and add the beaten yolks of three eggs. Mix thoroughly, then add four 
tablespoons of grated Parmesan cheese. Salt and pepper to taste. Beat 
the whites of the eggs to a stiff dry froth, add carefully to the mixture; 
put into a buttered baking dish and bake twenty-five minutes or it may 
be put in souffle dishes and baked ten minutes. 

Mrs. Litz Dustin Rust. 

Cheese Ramakins. — Put two ounces of bread and a gill of milk over 
the fire; when hot add two tablespoons of butter, four heaping table- 
spoons of grated cheese (more if domestic cheese is used) and a dash 
of red pepper; take from the fire and add the yolks of two eggs and the 
well-beaten whites of three. Turn into ramakin dishes and place in a 
pan with water; bake in a quick oven ten minutes. 

Miss Ella J. Flanders. 

Cheese Custard. — Remove crusts from bread and cut enough in inch 
squares to make two cups. Butter bread before cutting. Put in a 
dish suitable to send to table. Alternate layers of bread with thin 
shavings of cheese. To three cups of milk add tAvo well beaten eggs, 
-one-half teaspoon salt, a dash of paprika and pour over bread. Let 
bake in moderate oven till mixture is firm in center and bread slightly 
browned. Good luncheon or supper dish. Miss Esther H. Taylor. 

Baked Crackers and Cheese. — Split eight Boston crackers and pour 
over them two cups of hot milk in which is one-half teaspoon of mustard 
and a little salt. Butter a baking dish suitable for the table, put in a 

[121] 



122 



Cheese 



layer of crackers and sprinkle thickly with grated cheese. Alternate 
crackers and cheese using a cup of cheese and having the last layer 
cheese. Pour over any milk not absorbed by the crackers, put in hot 
oven till crackers are puffed and cheese brown. Water may be used 
instead of milk. Mrs. Janet Allan. 

Palmerston Eclairs. — Put one cup of boiling water and one-half cup 
of butter in sauce pan over fire, when boiling sift in one cup of flour, 
half teaspoon of paprika and one-fourth teaspoon of salt. Stir and 
cook till the mixture may be gathered into a compact ball: turn into 
an earthen bowl and beat in three eggs one after another, beat each 
egg thoroughly before the next is added, then beat in one-half cup of 
grated cheese. Dispose the mixture in strips about three inches long and 
one inch wide on a buttered baking pan. brush over with beaten egg 
yolk and bake about twenty-five minutes. The cakes should be baked 
crisp and firm on the sides as well as top and bottom. Cut a slit on 
one side and fill with the cheese mixture. Serve hot or cold with a green 
salad. 

Cheese Custard Filling. — Melt three level tablespoons of butter and in 
it cook three level tablespoons of flour, one-half teaspoon of salt, same 
of paprika. Add one and a fourth cups of milk and stir till boiling, 
add the beaten yolks of two eggs mixed with one-half cup of grated 
cheese and when cold, fold in one-half cup of cream beaten stiff. 

American Cooking School. 

Cheese Balls. — To one and a half cups of grated cheese add one table- 
spoon of flour, one-fourth teaspoon of salt, dash of cayenne and mix 
well. Beat the whites of three eggs stiff, add to cheese, shape into small 
balls, roll in cracker dust, fry in deep fat and drain on paper. Serve 
with salad course. Fannie Merritt Farmer. 

Gnocchi a la Romaine. — Mix one-fourth cup each of flour and corn 
starch, one-half teaspoon each of salt and paprika to a paste with one 
cup of milk. Have a cup of milk in double boiler and add the 
paste and cook till smooth stirring constantly. Cook ten minutes 
and add one-half cup of butter and the beaten yolks of two eggs, 
one-half cup or more of grated cheese. Cook till cheese is melted, 
then pour into a shallow buttered pan to the depth of half an inch. 
When cold cut into rounds or squares. Put in buttered earthen dish, 
sprinkle with grated cheese, place other pieces above the first and 
sprinkle generously with cheese. Set in oven to melt cheese and reheat 
mixture. Serve very hot with a green salad or cooked fruit. 



Cheese 



123 



Florentine Toast. — Toast a piece of bread on one side, open a boneless 
sardine and spread over toasted side. Cut half a tomato and place on 
top with butter, pepper, salt and grated cheese. Put in oven and bake 
fifteen or twenty minutes. Mrs. Spann. 

Titus Tid-Bits. — Have ready sliced ripe tomatoes, also some very 
thin slices of cheese. Cut bread in thin slices, then in halves, remove 
crusts and butter. Place them in a baking tin with buttered side down, 
on each, place a slice of tomato and on this one slice of cheese, a dash 
of paprika and a little salt, put the tin in a hot oven. Let brown and 
serve immediately. Mrs. Julia Raymond. 

Cheese Dreams. — Cut twelve thin slices of bread and remove crusts. 
Cut in halves, cover with a thin slice of American cheese, sprinkle with 
salt, paprika and cayenne; cover with another slice of bread and saute 
on both sides in a little butter. These are more easily prepared small 
than large. Mrs. 0. S. Lawrence. 

Cheese Relish. — One tablespoon of butter, one tablespoon of flour, one 
cup of hot milk, one cup of grated cheese. Cream butter and flour in 
double boiler, add hot milk and season to taste with paprika and salt, 
then add cheese and when melted serve on hot crackers. 

Mrs. Nettie Knapp Fell. 

Rarebit. — Melt together in a chafing dish one cup of grated cheese 
and one cup of cream. When melted add beaten yolks of two eggs, 
one teaspoon of salt, two of Durham mustard (English) dissolved in 
a little of the cream, a little cayenne pepper. Stir until thick and serve 
at once on hot buttered toast. Mrs. Spratling. 

Cheese Balls. — One roll of cream cheese, one tablespoon of English 
walnuts, chopped fine, mixed with enough cream salad dressing to 
moisten so that it can easily be made into balls. After forming the 
balls roll them in chopped nuts. This quantity will make about twelve 
balls. Mrs. Josephine Lawrence Porter. 

Cheese Balls. — Mix with silver fork two large cream cheeses, one 
tablespoon of cream, and make into small balls. Put one large table- 
spoon of butter over one large coffee cup of English walnuts and 
almonds, chopped fine. Put in oven to brown, stirring constantly; drop 
the balls into nuts while hot and put in the ice-box to cool. Serve 
with salad. Mrs. Breed. 



124 



Cheese 



Cheese Marguerites. — Make a paste of cream cheese and Mayonnaise 
dressing and place a little of the mixture in the center of square wafers. 
Put an English walnut meat in the center of the paste and shape edges. 

Mrs. Josephine Lawrence Porter. 

Cheese and Bar-Le-Duc. — Mix with silver fork two cakes of cream 
cheese with one tablespoon of cream, mould over a very small tumbler. 
When cold take off from glass and fill with bar-le-duc. Serve as a 
course with crisp crackers. Mrs. Breed. 

Croutons with Cheese. — Cut slices of bread about one-half an inch 
thick and remove crusts. Then cut in any shape desired and toast a 
delicate brown. Have ready a cheese sauce made as follows: scald 
half a pint of milk; rub one generous tablespoon of butter and two 
tablespoons of flour together and stir into the milk. Stir until it 
thickens, add yolk of one egg, two large tablespoons of grated cheese 
and a palatable seasoning of white pepper and salt. Put a large tea- 
spoon of the sauce on a crouton and serve with cream soups or salads. 

Mrs. Sarah Robb Taylor. 

Cheese Croutons. — Cut stale bread in slices one-fourth inch thick, 
then in narrow finger length pieces, spread with butter and cover with 
thin slices of cheese. Put them in pan in oven to melt the cheese. 
Serve at once. 

Cheese Puffs. — Put four tablespoons of butter in sauce pan with one- 
half cup of water, let come to a boil and stir in one-half cup of flour. 
Cook till it clears from the pan. Turn into mixing bowl, add one-half 
cup grated cheese, beat, add one egg, beat, add another egg. beat well 
and drop by spoonful on buttered tin. Bake in hot oven. Serve with 
salad. Miss S. Helen Andrews. 

Cottage Cheese. — Take a pan of curdled milk and set on the stove 
or over hot water, heat thoroughly, but do not scald. Put a cheese 
cloth in the colander and pour in the curd. "When well drained or 
slightly squeezed add a little salt and moisten with sweet cream. 
Make into balls. Mrs. W. C. Orcutt. 

Cottage Cheese. — ■ Have a pan half full of thick sour milk and fill the 
pan with boiling water; let this stand a few minutes and then pour 
into a fine colander and press out the whey with a heavy spoon until 
quite dry; season with salt and add enough sweet cream or softened 
butter to moisten well and a little sage, if liked. Make into balls, or 
pack in small dishes. Mrs. McClary. 



BREAD, BREAKFAST AND TEA CAKES 



Hints for Making Bread. — During the cold weather all flour should 
be thoroughly warmed before mixing. Frost-bitten or chilled yeast will 
surely make black bread, and the fresher the yeast is the better the 
bread will be. The dough should be thoroughly kneaded, and care taken 
that it does not get chilled during the process of rising. 

Ladd & Smallman. 

Yeast. — Take six good-sized potatoes, pare and grate them; steep 
a small handful of hops in one pint of water and pour over the potatoes ; 
then turn on boiling water until it thickens; add one-half cup of sugar, 
one tablespoon of salt, one of ginger. When hike warm add one cupful 
of good yeast. This will make one gallon of yeast. 

Mrs. E. A. Webster. 

Yeast. — Two Magic yeast cakes soaked in one cup of warm water; 
add one cup of sugar, scant, one of flour, one tablespoon of salt, and 
one cup of warm water. Let stand till noon, then add one quart of 
mashed potatoes and four more cups of warm water. 

To make bread, use equal parts of yeast and water with a little salt, 
sugar and butter rubbed in flour. Sponge in morning, let stand two 
hours, then mix and knead, let stand two hours, knead lightly, put in 
pan and let rise two hours and bake. Miss H. Hepburn. 

Yeast. — To six medium-sized potatoes, grated, add one small half cup 
of sugar, one scant tablespoon of salt, two of flour, three pints of boil- 
ing water. Set all on stove and boil two or three minutes. Set aside 
to cool. When luke warm add one cake of Magic yeast moistened 
with a little warm water. Addie Trudeau. 

Bread. — One and one-half quarts of luke warm water, into which 
put one heaping tablespoon of sugar, add a little flour, and beat well; 
then stir in three-fourths of a cup of yeast, or one Fleischmann's yeast 
cake, and enough flour to make a thick batter (in summer make a 
little thicker) and give it a good beating. In the morning add one 
tablespoon of mixed melted butter and lard, an even tablespoon of salt, 
and all of the flour necessary to knead; knead the dough sufficiently to 
work in the flour, then let it remain on the board covered by a pan until 
it rises some, perhaps fifteen or twenty minutes (by doing this it is 
much easier to knead into velvety and elastic dough) ; then knead about 

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126 



Bread, Breakfast and Tea Cakes 



ten minutes and let rise until double its bulk. Then knead just enough 
to take out the air bubbles and put in the tins, let rise and when ready 
bake in a moderate oven. Mrs. John Law. 

Bread. — Take one pint of milk, one tablespoon each of butter and 
lard and let come to a boil; add one pint of water, tablespoon of sugar, 
salt, a yeast cake, or one cup of home-made yeast ; flour enough to 
mould from one-half to three-quarters of an hour. Knead as little as 
possible in the morning; shape into loaves and let rise before baking. 

Mrs. L. C. Wead. 

Bread. — Scald one pint of milk and add three level tablespoons of 
sugar, one rounding teaspoon of salt and a tablespoon of butter. When 
luke warm add one yeast cake dissolved in one-half cup of luke warm 
water. Put in three cups of flour and beat well with egg beater. Let 
stand in a warm place one and a half hours then add three cups more 
of flour and let rise till light. Put three-fourths of the mixture on 
bread board and shape in two loaves. Squeeze out any air bubbles as 
you press it into shape. Work as little as possible. Let rise to nearly 
twice its size and bake three-fourths of an hour. Make rolls of the 
remaining dough. Mrs. Gertrude Skinner Washburn. 

Wheat Bread. — Put to soak one Magic yeast cake in a little luke 
warm water. Boil, drain and mash three medium-sized potatoes, add 
one tablespoon each of salt, flour and sugar; to this add sufficient 
water to make two quarts; add the yeast. This sponge should be 
made the day before it is needed and left in a warm place to rise. In 
the morning warm slightly, stirring so the yeast will not settle and 
burn. Add only the flour, mix, when light, and make into loaves. This 
will make four loaves. Mrs. Stuart Keller. 

French Bread. — One pint of milk, six eggs, one-half cup of butter, 
two-thirds of a cup of sugar, one-half cup of yeast, flour enough to 
knead all together. In the morning knead again ; cut in strips, braid 
and when light bake. Mrs. Ralph. 

Pulled Bread. — Gash a loaf of freshly baked bread and pull a part 
into halves, pulling from the outside toward the center. Gash the halves 
and separate into quarters. Repeat the process until the pieces are 
the size of a large bread stick. Place on a rack in a pan and dry out 
the moisture in a slow oven, then brown to a delicate color. Keep in 
a dry place and reheat before serving. The bread should snap when 
broken. 



Bread, Breakfast and Tea Cakes 



127 



Entire Wheat Bread. — One cup each of hike warm water and milk 
scalded and cooled, one yeast cake, teaspoon of salt, two tablespoons 
each of sugar and butter or lard, melted, and five cups of entire wheat 
flour. Proceed as for ordinary white bread, mixing stiff and kneading 
thoroughly. Bake one hour in moderate oven. 

Rye Bread. — Put into a quart measure one pint of scalded milk, two 
tablespoons of sugar and molasses, one tablespoon each of lard and 
butter, three teaspoons of salt and fill with warm water. Pour this 
into the bread maker and add one cake of compressed yeast dissolved 
in one-half a cup of warm water; then add two cups of rye flour and one 
of wheat flour. Stir for five minutes. If a bread maker is not used 
stir the sponge in a large dish, knead as little as possible in the morn- 
ing. Shape into three loaves and let rise very light. Bake nearly an 
hour. Mrs. F. H. Stewart. 

Oatmeal Bread. — Add to two and one-third cups of boiling water 
one cup of oat flakes and one-half cup of corn meal and cook till thick. 
When cold, add in one pint of tepid water one-half cup of molasses, one 
large baking spoon of lard, one teaspoon of salt and yeast cake dis- 
solved in a little water. Knead all together with white flour till stiff 
and let rise over night. Then knead lightly using flour if necessary. 
Shape in loaves, let rise and bake one hour. Makes three loaves. 

Miss Janet Robb. 

Graham Bread. — When making white bread, in the morning put two 
cups of the sponge in a mixing bowl, add one cup of Graham flour and 
stir with spoon; then add one tablespoon of sugar, one-half teaspoon 
of soda and let rise. Shape into a loaf, and put in bread tin; let rise 
until light and bake about forty minutes. This makes one loaf. 

Mrs. Maggie Binan Hutchins. 

Graham Bread. — One cup of bread sponge, one and one-half cups of 
sweet milk, a scant half cup of molasses, one even teaspoon of soda, a 
little salt and ginger. Stir all together and add enough Graham flour 
to make stiff, put into baking tin and let stand until very light and 
bake thoroughly. Mrs. Hiram Firench. 

Graham Bread. — If to sponge bread at night, make a sponge at 
noon of one-half a compressed yeast cake, one medium-sized mashed 
potato, three tablespoons of white flour and one cup of water. At 
night add three large cups of warm water to the sponge, salt, three 
tablespoons of molasses and Graham flour to make a thick sponge; 



128 



Bread, Breakfast and Tea Cakes 



when light knead in enough white flour to make a stiff dough, adding 
one-fourth teaspoon of soda dissolved in a little water. Let rise, then 
put into tins and when light bake in a moderate oven one hour. Enough 
for three loaves. If bread is to be sponged in the morning prepare 
yeast, etc., the night before. Mrs. Nichols. 

Graham Bread. — Three cups of thin sour milk, one cup of molasses, 
two teaspoons of salt, two level teaspoons of soda dissolved in the milk, 
four cups of Graham flour and one cup of white flour. Beat thoroughly; 
put into bread pans and bake slowly one hour. This makes two loaves. 

Mrs. Anna Horton Sherwood. 

Steamed Graham Bread. — Two cups of sweet milk, one of sour milk, 
one-half cup of sugar, one-half cup of molasses, five cups of Graham 
flour, one teaspoon of soda, one of salt : stir well together and pour 
into tins; steam three hours. Miss H. E. Keeler. 

Date Bread. — Put two and a half cups of Graham flour and one of 
white flour in a bowl, add a scant half cup of sugar and a teaspoon of 
salt. Rub through this one-fourth cup of butter. Dissolve a teaspoon 
of soda in a little water, add it to one and three-fourths cups of sour 
milk and pour over the Graham flour stirring well. Stone and cut in 
pieces enough dates to make a generous cup and a half. Put a thin 
layer of the dough in a buttered bread pan and sprinkle thickly with 
dates. Alternate thus, having the top layer dough. Bake one hour in 
a moderate oven. Mrs. George Hawkins. 

Brown Bread. — Two cups of Graham or rye meal, one cup of Indian 
meal, stirred together; add one large half cup of molasses; one-half 
cup of raisins, stoned; two cups of sour milk and two teaspoons of 
soda; butter the dish thoroughly, and boil five or six hours. 

Mrs. L. C. Wead. 

Brown Bread. — To one well-beaten egg add one cup of sour milk in 
which is dissolved one heaping teaspoon of soda, one cup of sweet 
milk, three tablespoons each of molasses, sugar and corn meal. Add 
Graham flour, stirring to consistency of Graham gems. Bake in a 
moderate oven about one hour. Mrs. B. F. Thompson. 

Camp Brown Bread. — One cup each of sour milk, sweet milk, 
molasses, and corn meal, two cups of Graham flour, two even teaspoons 
of soda, one even teaspoon of salt. Put sour milk in mixing bowl, 
add soda dissolved in a little warm water, then sweet milk and 



Bread, Breakfast and Tea Cakes 



129 



molasses, cornmeal. flour and salt. Steam three hours or more as the 
longer it steams the better it is. This rule makes two loaves in one 



Steamed Brown Bread. — Two cups of sweet milk and one of sour; 
two cups of corn meal and one of Graham flour. Into the milk put one 
teaspoonful of soda and one-half cup of molasses; salt; then add meal, 
and Graham flour. Steam three or four hours. The batter will he very 



Nut Bread. — Two cups of entire wheat flour, one of white bread flour, 
sifted with one level teaspoon of baking powder, one of soda and one of 
salt. Add one cup of chopped walnuts. Dissolve one cup of light 
brown sugar in one and a half cups of sweet milk. Mix all thoroughly. 
Bake in medium sized bread pan in moderate oven one and one-fourth 
hours. Mrs. X. M. Marshall. 

Bran Bread. — To one beaten egg add one pint of sour milk, f our 
tablespoons of sugar, one-half teaspoon of salt, one heaping teaspoon of 
soda dissolved in a little hot water and four cups of bran. Stir well. 
Into one and a half cups of wheat flour put a teaspoon of baking pow- 
der and sift into the bran mixture, stir thoroughly, pour into bread pan 
and bake about an hour. Mrs. Mary Putnam. 

Raised Biscuit. — One pint of sweet milk, one-half cup of butter, 
one cup of home-made yeast, one tablespoon of sugar. Let the butter, 
milk and sugar come to the boiling point, then cool, sponge and add 
flour and the yeast. In the morning knead well and let rise three times. 
This rule makes about one dozen and a half biscuits. 



Parker House Rolls. — Scald one pint of sweet milk; when partly 
cooled melt in it one-half cup of white sugar and one tablespoon of 
lard or butter. When luke warm add one-half cup of yeast, or one- 
half yeast cake, and place the mixture in the center of two quarts of 
flour. If for tea, set to rise early in the morning. When light mix 
and knead thoroughly, let rise again, then knead again for ten or fif- 
teen minutes: roll out thinner than for biscuit, cut out as for biscuit, 
and spread butter over half the surface, fold them over and place upon 
tins so as not to touch each other. Let rise again, and when light 
bake fifteen or twenty minutes. Miss H. E. Keeler. 

Parker House Rolls. — -Put two quarts of sifted Pillsbury flour in a 
bowl, make a hole in the center of the flour and put in ingredients in the 



pound coffee cans. 



Mrs. W. H. King. 



thin. 



Mrs. McClarv. 



Mrs. F. W. Lawrence. 



130 



Bread, Breakfast and Tea Cakes 



following order: a little salt, one-third cup of sugar, butter the size 
of an egg, one pint of milk, scalded, two-thirds of a yeast cake in one- 
half cup of water. Do not stir; let stand twelve hours in a cool place. 
Mix together and knead until smooth; let it rise until light; cut into 
rolls; let rise again very light and bake. Mrs. Mary Putnam. 

Clover Biscuit. — From setting of bread take as much dough as you 
wish to make into biscuit and fill muffin tins by placing three small 
balls of the dough in each section of the tin. When raised bake ten to 
fifteen minutes. If the biscuits are desired for supper, they may be 
made out as usual in the morning, and the tin placed in the ice chest 
until an hour before baking. Mrs. Arthur E. McClary. 

Lunch Rolls. — Scald one cup of milk early in the morning, when hike 
warm add one cake of Fleischmann's yeast, one tablespoon of sugar, the 
white of one egg beaten stiff and three cups of sifted flour. Then add 
gradually two tablespoons of lard or butter and one-half teaspoon of 
salt. Knead lightly using as little flour as possible. Place in well 
greased bowl, cover and set to rise about two hours in a warm place 
free from draught till double in bulk. Turn out and mould into rolls 
the size of walnuts. Place in well greased pans, protect from draught 
and let rise one-half hour or till light. Glaze with the white of an 
egg diluted with water. Bake ten minutes in a hot oven. Makes three 
dozen. Mrs. McClary. 

Tea Rolls. — One egg, two tablespoons sugar, one-third cup of butter, 
two -thirds yeast cake, in a little water, one quart of Pillsbury flour. 
Cream together butter, egg and sugar, scald coffee cup of milk and add 
after it cools. Place the above with the dissolved yeast cake in the 
center of the flour. Do not stir. Sponge at eleven in the morning. 
After it is light mix in a loaf, when this is light make into biscuits and 
let rise double their size and bake. Mrs. Horrigan. 

French Rolls. — Three cups of sweet milk, a teaspoon of salt, one- 
half cup of yeast or half a cake of compressed yeast, one cup of melted 
butter, add flour enough to make a stiff dough. Let it rise — better 
over night — and then add two well-beaten eggs; knead thoroughly, and 
let rise again. Make into balls about the size of an egg, then roll 
between the hands to make long rolls (about three inches). Place 
close together in two even rows on well-buttered pans. Cover and let 
rise again. Bake in a quick oven to a delicate brown. 

Mrs. Thomas M. Hawley. 



Bread, Breakfast and Tea Cakes 



131 



Finger Rolls. — Put one tablespoon of butter into one cup of scalded 
milk, cool and add one teaspoon of sugar, half a level teaspoon of salt, 
one-half yeast cake dissolved in one-fourth cup of hike warm water, 
put all in about three cups of bread flour. Knead ten minutes, cover 
and let rise light; knead a second time, then shape into small long rolls 
and set in a pan to rise. When light brush them over with a little 
beaten egg and bake in a hot oven. Mrs. Frederick J. Seaver. 

Breakfast Rolls. — One quart of flour, a pinch of salt, butter the size 
of an egg rubbed in the flour, one-half cup of baker's yeast or one- 
fourth home-made yeast; mix with water and knead hard. Let it rise 
over night. In the morning make into rolls and let rise again. Bake 
twenty minutes. Mrs. Frederick J. Seaver. 

Meacham Rolls. — One cup of warm milk, one-fourth cup of butter, 
two tablespoons of sugar, one-fourth cup of yeast or one-half yeast 
cake, flour to knead very soft at night; in the morning turn carefully on 
the moulding board and roll out one-half inch thick; cut with biscuit 
cutter and spread with warm butter, fold these over and let rise very 
light and bake. If warm rolls are desired for supper leave the dough 
in a cool place until about three o'clock and then roll and cut as 
stated. The above makes eighteen rolls. Mabel Earle Selkirk. 

Cinnamon and Lemon Rolls. — Take from bread dough in the morning 
the amount required for one medium loaf of bread and mix in one-half 
cup of soft butter, put in a cool place until about three o'clock in the 
afternoon, then roll out thin and spread with warm butter and sngar. 
Sprinkle with cinnamon; then cut off strips three inches wide and roll 
over until one and one-half inches in width; cut off slices and place 
in long gem tins to rise very light. Bake in medium hot oven. 

For the lemon rolls turn a little lemon extract into your hand and 
rub with the sugar and butter over the dough and then roll and cut 
the same as for cinnamon rolls. . Mabel Earle Selkirk. 

Crescents or Horseshoe Rolls. — Use recipe for Parker house rolls. 
When light roll in a sheet one-fourth of an inch thick and cut in six-inch 
squares, then diagonally making triangles. Commence at longest side, 
roll toward the point, fasten and form in crescent shape. Place on 
tins some distance apart. When light bake in hot oven. Just before 
they are done brush over with a little milk. Mrs. George Hawkins. 

Bread Sticks. — Take any good bread dough that has shortening. 
Knead till elastic. Take a small piece of the dough and roll into strips 



132 



Bread, Breakfast and Tea Cakes 



the *ize and shape of a thick lead pencil. Place on greased pans a 
little apart and let rise, then brush over with white of egg mixed with 
water and bake in a hot oven. 

Hot Cross Buns. — Make a sponge of one cup of scalded milk, cooled, 
tablespoon of sugar, yeast cake and cup of flour. Beat Avell and let- 
rise till light. Add a fourth cup each of butter and sugar creamed, a 
well-beaten egg, one-fourth teaspoon of salt, half cup of raisins seeded 
and cut in pieces or currants and flour enough to make a soft dough. 
Knead lightly, place in greased bowl and let rise till double in bulk. 
Shape into medium sized biscuits, place in buttered pan an inch apart, 
cover and let rise till light. Glaze with egg diluted with water. With 
a sharp knife cut a cross on top of each and bake twenty minutes. 
While hot fill cross with plain frosting. 

Buns. — Make a sponge of three cups of milk, one cup of sugar, one 
of yeast or a yeast cake, a little salt: in the morning add one cup of 
sugar, one of butter, a little soda, and one cup of English currants. 
Knead well and let rise. When light, shape into buns and let rise again, 
then bake. Just before taking from the oven brush buns over with 
white of an egg. Makes two tins. Mrs. Belding. 

To freshen stale rolls dip quickly in cold water and heat in the oven. 
If the rolls are large they should be covered with a pan part of the 
time to prevent undue browning. 

Washington Cake for Breakfast. — One egg, beaten: one small coffee 
cup sweet milk; small half cup of yeast; butter size of an egg; flour 
to make stiff, but not too stiff. Put in a tin and let rise over night. 
Bake for breakfast fifteen or twenty minutes. Mrs. Helen Knapp. 

German Coffee Cakes. — Add half a cup of butter to a pint of hike 
warm milk, sift enough bread flour with a teaspoon of salt to make a 
batter as stiff as you can stir. Beat in half a cup of home-made yeast 
or half a yeast cake, and a cup of sugar, add two eggs and beat the 
batter until it blisters. In summer the dough should rise from eight 
to ten hours. In the morning add merely enough flour to roll out the 
dough. Let it rise two hours, then roll out until it is a little less than 
half an inch thick, cut into small cakes and let rise one-half hour, then 
bake for about twenty minutes in a quick oven. When they a^e cooled 
a little, break in halves and pile with their soft side up in a large 
dripping pan. Put them in a hot air oven for a day or two to become 
thoroughly dry. Miss Florence C. Mallon. 



Bread, Breakfast and Tea Cakes 



133 



Baking Powder Biscuits. — One quart of flour; two heaping teaspoons 
of baking powder; two tablespoons of butter. Sift baking powder with 
the flour; rub in the butter, and add one coffee cup of sweet milk, cut 
into biscuits and bake in a quick oven fifteen minutes. 

Mrs. M. S. Mallon. 

Baking Powder Biscuits. — One quart of flour; three teaspoons of 
baking powder, a little salt, two heaping tablespoons lard: mix with 
sweet milk very soft. Cut into small biscuits. Mrs. Spann. 

Tea Biscuits. — Take one and one-hall cups of unsifted flour heaping 
measure. Add a level teaspoon of salt, rounding teaspoon of soda and 
two rounding teaspoons of cream tartar and sift. Cut in one-fourth 
cup of butter and stir in quickly two-thirds cup of milk. Roll and cut 
out with small cutter. Put a small piece of butter on top of each bis- 
cuit before putting in the oven and bake quickly. 

Mrs. Gertrude Skinner Washburn. 

Baking Powder Biscuits, without shortening. — One large teaspoon of 
baking powder, a little salt, sifted with one cup of flour and moistened 
with milk. Roll very thin, cut, clip in melted butter and bake in a 
quick oven. Mrs. Anna Heath Conant. 

Soda Biscuits. — One cup of buttermilk, one-half teaspoon of soda, 
two tablespoons of lard, little salt. Sift more flour than is needed; 
in the center of flour sift soda and salt, mold lard in flour with fingers, 
make dough same as for pies, moistening with buttermilk. Roll thin 
and cut with biscuit cutter. Cook in hot oven, the quicker the better. 

Mrs. W. C. Cochran. 

Sour Cream Biscuits. — One quart of flour with two rounded teaspoons 
of cream tartar, a little salt, one small teaspoon of soda, in one-half 
cup of sour cream. Mix with sweet milk to a soft dough, roll out, 
shape with cutter and bake. Mrs. Ford. 

Tea Biscuits. — Mix together one large cup of sweet milk, one-half 
c.up of melted lard, one well beaten egg. one teaspoon of salt, two tea- 
spoons baking powder dissolved in a little milk and one small tea- 
spoon of soda, flour enough to make a soft dough (about three cups) 
and roll to about an inch thick. Cut with biscuit cutter and bake in a 
quick oven about twenty minutes. Do not mix long nor too hard. 
Brush over top with melted butter and serve. Miss Loella Ferris. 



134 



Bread, Breakfast and Tea Cakes 



Maple Biscuits. — Roll a baking powder biscuit dough into an oblong, 
a scant half inch thick, spread lightly with butter and sprinkle with 
maple sugar. Roll like a jelly roll, cut off in pieces three-fourths of an 
inch thick and bake. 

Scotch Biscuits. — One cup of thick sour cream; one and one-half 
cups of sour milk; one teaspoon of soda; salt. Knead with flour and 
roll out thin. Spread with sugar (white or maple). Roll like jelly 
cake; cut off size of biscuit; bake quickly. Mrs. F. White. 

Afternoon Tea Rolls. — Sift together two cups of flour, four level 
teaspoons of baking powder and a little salt. Cut in two rounding 
tablespoons of butter and add milk enough so that mixture may be 
dropped from spoon without spreading. Drop by spoon on a buttered 
pan, brush over with milk and bake in hot oven eight minutes. Makes 
about sixty. Miss S. Helen Andrews. 

English Oven Scones. — Rub two rounding tablespoons of butter into 
two cups of flour, add one heaping tablespoon of sugar, one-fourth 
teaspoon of salt, one teaspoon of soda, two teaspoons of cream tartar. 
Beat one egg, put one -half of it into a cup, then with one-half of it 
and some sweet milk, make the other ingredients into a soft dough. 
Knead it a little on floured board, divide into five pieces, make them 
smooth and roll out not too thin, cut them into four small cakes, lay 
on a greased baking tin, brush them oveir with egg and bake in a hot 
oven ten minutes. The dough should always be lightly handled. 

Mrs. 0. S. Lawrence. 

Tea Rolls. — One egg, one-half cup of butter, scant, one -half cup of 
sugar, one cup of milk, three teaspoons of baking powder; flour enough 
to stiffen, so that it will drop from a spoon into hot gem pans. Bake 
in a very quick oven. The same recipe, omitting the sugar, makes good 
Graham rolls. Mrs. Addie Barry Hickok. 

Southern Squash Bread. — Three eggs, one large cup of corn meal, 
three of sifted squash, one of sugar, one of cream or milk, teaspoon of 
soda, salt and butter the size of an egg. This amount will make two 
tins. Mrs. Abiel Smith. 

Squash Rolls. — Cream together one-half cup of sugar and one-third 

cup of butter, add one well-beaten egg, a little salt, three-fourths cup 
of milk with one teaspoon of soda, one cup of sifted squash, two tea- 
spoons cream tartar in flour enough to make a thick batter. Bake in 
gem pans. Mrs. Carrigan. 



Bread, Breakfast and Tea Cakes 



135 



Breakfast Puffs. — Two eggs, one cup each of milk and flour, one 
tablespoon of melted butter, a pinch of salt. Beat eggs until light then 
add other ingredients. Put in hot pans in a hot oven. 

Mrs. M. J. Hepburn. 

Sally Lunn. — ■ One-half cup each of sugar and buttetr beaten to a 
cream, two well-beaten eggs, one cup of sweet milk, two cups of flour 
with two teaspoons of baking powder. Beat all together for five min- 
utes. Pour into a tin and bake in moderate oven. Mrs. H. E. King. 

Coffee Bread. — Cream a piece of butter half the size of an egg with 
one-half cup of sugar, to this add two well-beaten eggs, a little salt; 
stir all well, then put in two cups of milk. Sift together 1 ; one quart 
of flour and four teaspoons of baking powder. " Add flour to the mix- 
ture, beat well and pour into shallow tins. Sprinkle sugar and cinna- 
mon over the top and bake in hot oven. Mrs. Frank Haven. 

Laplanders. — Two eggs, beaten; one pint of milk; a little salt; one 
pint of flour; three tablespoons of melted butter. Heat the irons quite 
hot and grease them. Pour the mixture in and bake in a quick oven, in 
French roll irons, fifteen or twenty minutes. This makes two dozen. 

Mrs. B. Webster. 

Maryland Beaten Biscuits. — Three pounds of flour, southern wheat 
flour or good patent flour, half a pound of pure lard, and cold water 
to make a stiff dough. Add a little salt. Lay a cloth on the table, 
dredge with flour and put dough on this. Beat it with a hard wooden 
mallet or flat iron or broad hammer used by the Maryland cook. Roll 
up the dough and repeat the beating and rolling until the dough will 
snap when a small piece is pulled off. Pinch off the dough in small 
biscuits and knead them, thumb in the middle of each, into smooth 
biscuits, hollow in the center. Prick with a fork, place in greased pans 
not near enough to touch and bake in a fairly hot oven about twenty 
minutes, they must not brown much. Mrs. Mary A. Carlisle. 

Apple Kuchen. — Two cups flour, one-half teaspoon salt, two teaspoons 
baking powder, four level tablespoons shortening, one scant cup milk, 
four sour apples, sugar and cinnamon. Sift dry ingredients into mix- 
ing bowl, work in shortening and add milk. Knead lightly, roll out and 
place in buttered tin. Add apples cut into eighths, press into dough 
keeping them close together. Dust thickly with granulated sugar and 
cinnamon. Bake in hot oven thirty minutes. 

Mrs. Henry L. "Woestmann. 



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Bread, Breakfast and Tea Cakes 



English Muffins. — Scald a pint of milk with a tablespoon of butter or 
lard and when luke warm, add a half yeast cake, teaspoon of salt and 
two cups of flour. Beat well, add enough flour to make a soft dough and 
knead till elastic. Place in a greased bowl, let rise till double its bulk. 
Form lightly into round flat muffins one-half inch thick. Let rise 
about one-half hour and slip muffins on a hot griddle and bake slowly 
on both sides, or put in buttered rings, let rise, then with spatula lift 
ring and contents to griddle and bake. Then tear apart with fork, 
toast, butter and serve with tea and marmalade. Mrs. Janet Allan. 

Raised Muffins, — One pint of milk; a piece of butter the - size of 
a butternut; three tablespoons of yeast; add flour to make a thick 
batter, let rise over night; in the morning, add two well-beaten eggs, 
and bake in rings. Mrs. C. A. Wood. 

English Crumpets. — Add to raised muffin batter a -level tablespoon 
of sugar. When light put greased rings on a hot griddle pour in batter 
one-fourth inch thick, bake slowly and turn to brown the other side. 

Muffins. — -One egg, small one-half cup of sugar, one-half cup of 
milk, two tablespoons of melted butter, one cup of flour, pinch of salt, 
one teaspoon of baking powder mixed in the flour. Bake about fifteen 
minutes. Mrs. Carrie King Hall. 

Muffins. — One pint of flour, one cup of milk, one egg, one large 
tablespoon of sugar, one teaspoon of cream tartar, one-half tea- 
spoon of soda, pinch of salt, butter the size of a walnut meat melted 
with the soda in a little warm water. Beat the egg and sugar to- 
gether, then add the milk with the soda and Avater, sift the cream 
tartar with the flour and mix all together. Bake in patty tins. 

Mrs. Frederick J. Seaver. 

Rice Crumpets. — One cup each of cooked rice, sweet milk and 
flour, two eggs, one tablespoon of sugar, and one and one-half of 
melted butter, a pinch of salt and one heaping teaspoon of baking- 
powder. Thoroughly mix rice and milk, add sugar, salt and beaten 
eggs, the flour with baking powder then the melted butter. Stir well and 
bake in piping hot gem pans in hot oven. Mrs. Mason. 

Pop Overs. — One cup each of flour and milk, three eggs beaten 
light. Mix and beat hard for fifteen minutes. Put into hot cups 
or patty tins which have been well buttered, bake in hot oven twenty 
or thirty minutes. Mrs. Breed. 



♦ 



Bread, Breakfast and Tea Cakes 



137 



Pop Overs. — Two cups of sweet milk; two scant cups of flour, 
three eggs. salt. Beat eggs light: then add milk and flour and beat 
all five minutes. Pour into Lot gem irons and bake in a quick but 
not scorching oven. Mrs. Munger. 

Berry Tea Cakes. — One-half cup of sugar, one egg. three-fourths 
cup of milk, one level teaspoon of baking powder, piece of butter one- 
half the size of an egg. Flour sufficient for a stiff batter. Into this 
batter stir one cup of fresh berries or the canned ones without the 
juice. Dried berries soaked about ten hours, and drained, can be used 
for the same purpose. Mrs. McClary. 

Blueberry Cake. — ■ Cream together one cup of butter and two of 
sugar, add to this three well-beaten eggs and one-half teaspoon of 
soda dissolved in one-half cup of sweet milk. Sift one teaspoon of 
cream tartar with four cups of flour. Roll two cups of blueberries 
in the flour and add the last thing. Bake in two shallow tins. To 
be eaten warm. This can be used as a pudding, served with sauce. 

Mrs. TV. H. King. 

Parker House Corn Cake. — Mix one cup each of flour and Indian 
meal, one and one-half teaspoons of cream tartar, one teaspoon of 
soda, and a little salt, together. Mix one egg, one-half a cup of 
sugar, butter the size of an egg, and one cup of warm sweet milk to- 
gether; then pour the liquid into the dry mixture; beat well and bake. 

Miss Childs. 

Corn Cake. — Cream one-half cup of sugar and one tablespoon of 
butter, then beat in one egg. Add one cup of sour milk with one-half 
teaspoon of soda, one cup of Indian meal and one teaspoon of baking 
powder sifted in one cup of flour. Stir all well, pour in shallow tin 
and bake about half an hour. Mrs. C. L. Hubbard. 

Corn Cake. — Sift two teaspoons of cream tartar in one cup of 
flour (scant), put the flour and one cup of corn meal in the mixing- 
bowl and add five tablespoons of melted butter, a pinch of salt and 
mix as for pie crust, add one teaspoon of soda dissolved in. one cup 
of sweet milk, and two well-beaten eggs. Stir all together and bake 
in a shallow pan. Mrs. John King. 

Corn Gems. — Scant one-half cup of sour cream filled up with sour 
milk; one beaten egg, one tablespoon of sugar, one cup of meal, one 
cup of flour, one teaspoon of baking powder in the flour, one-half 
teaspoon of soda in the cream and milk, little salt; mix all together. 
Bake in gem irons. Mrs. Xellie M. Baker. 



138 



Bread, Breakfast and Tea Cakes 



Southern Spoon Bread. — Stir into a pint of rnilk enough eornmeal 
to make a thin batter, add a teaspoon of baking powder, salt and 
two eggs, the whites and yolks of which have been beaten separately. 
Pour the mixture into a baking dish, smooth the top with a broad 
flat knife and dot with pieces of butter. Bake and serve in the dish 
with a spoon. This is excellent for adults or children. 

Mrs. Mary A. Carlisle. 

Corn Gems. — Blend one-fourth cup of sugar, two tablespoons of 
melted butter and one beaten egg. Add one cup of sweet skim milk, 
one-half teaspoon of salt and one-half cup of corn meal, also one and 
one-half cups of flour, with two rounding teaspoons baking powder 
sifted in it. Bake in hot oven about twenty minutes. Makes one 
dozen gems. Mrs. Bansom. 

Graham Gems. — Make same as corn gems using one cup of Graham 
flour and one cup of white flour. Makes one dozen. Mrs. Bansom. 

Graham Gems. — One-half cup of thick sour milk, two large spoons 
of cream or one of butter, one tablespoon of molasses, one-fourth cup 
of sugar, one egg beaten light, one-half teaspoon of soda, a little salt 
and one cup of unsifted Graham flour. Bake in gem pans. Makes ten 
gems. Mrs. McClary. 

Graham Gems. — One cup of creamy sour milk, one teaspoon of soda, 
pinch of salt, one and one-fourth cups of Graham flour, stir all well 
together and bake in hot gem irons. Buttermilk is desirable. Makes 
eight gems. Miss Carrie B. Stevens. 

Graham Gems. — Two cups of sour milk, one teaspoon of soda, a 
little salt, melted butter the size of an egg; add Graham flour until 
quite thick. Bake in hot iron gem moulds. Mrs. C. A. Wood. 

Laxo Gems. — Rub one-fourth cup of butter with two and a half cups 
of Graham flour and one of white flour. To one and a half cups of 
sour milk add one-third cup of brown sugar, one even teaspoon of salt 
and a teaspoon of soda, add to flour, stirring to a smooth batter. 
Dust one cup of seeded raisins and one of chopped figs with flour. Add 
to batter, stir well and put into heated gem irons and bake in hot oven. 

Bran Gems. — Two cups of bran, one cup of white flour or whole 
wheat flour, one egg, one and one-fourth cups of milk, sweet or sour, 
one-third cup of molasses, one level teaspoon of soda. Bake in gem 
irons. Mrs. Spann. 



Bread, Breakfast and Tea Cakes 



139 



Corn Pone. — To one tablespoon of well cooked rice, add one pint 
of milk and when scalding- hot stir in three-fourths of a cup of fine 
corn meal and let cook a few minutes. Remove from stove and add 
piece of butter the size of an egg, one egg beaten light, one tablespoon 
of sugar, salt to taste, and one teaspoon of baking powder in one- 
fourth cup of flour. Put into a baking dish and bake twenty minutes. 

Mrs. Samuel Howard. 

Wheat Griddle Cakes. — Two eggs, two cups of sour milk, one and 
one-half teaspoons of soda, butter the size of an egg, one-half teaspoon 
of sugar and one of salt: flour to make a thin batter: if mixed the 
night before they aire better. Put in a cool place and in the morning 
let stand in a warm room ten or fifteen minutes before frying. If any 
batter is left it can be used when making more cakes. Mrs. Ralph. 

Xote. — All cakes should be turned lightly and placed upon the plate 
carefully. 

Wheat Griddle Cakes. — ■ One pint of sour milk, one teaspoon of soda, 
or sweet milk and two teaspoons of baking powder, two tablespoons 
of butter, salt, two eggs beaten light and flour for a batter. Beat 
all thoroughly and fry on a griddle greased with a piece of salt pork 
or on an aluminum griddle without greasing. Mrs. McClary. 

Wheat Griddle Cakes. — One pint of flour, one heaping teaspoon of 
baking powder, one pint of milk, three eggs, a little salt, two table- 
spoons of melted butter. Put flour with baking powder into a bowl, 
then stir. Break the yolks into the mixture without beating, add salt 
and melted butter. Beat all together thoroughly. Beat the whites and 
stir in lightly, just enough to mix well, fry at once. 

Mrs. Carrie King Hall. 

Adirondack Cakes. — Take any wheat griddle cake recipe. Bake 
several pancakes as large as a breakfast plate. Butter and cover each 
with shaved maple sugar. Pile them over one another and cut like a 
pie. 

Graham Griddle Cakes. — Mix two cups Graham and one cup wheat 
flour, two teaspoons baking powder, one teaspoon salt. Then add two 
well-beaten eggs, one tablespoon butter, and about two and one-half 
cups sweet milk. Cook on hot griddle. White House Cook Book. 

Corn Meal Griddle Cakes. — Scald one cup of fine corn meal with 
two-thirds cup of boiling water, let stand till cool, then add two well 
beaten eggs, one teaspoon of salt and two-thirds cup of wheat flour. 



140 



Bread, Breakfast and Tea Cake> 



Thin the whole with one cup of sour milk. Beat till very light and add 
one teaspoon of soda dissolved in a little warm water. 

Lilian Lavine Crinklaw. 

Rice Griddle Cakes. — Two cups of cold boiled rice, press through 
strainer, one pint of flour, one teaspoon of sugar, one-half teaspoon 
of salt, two teaspoons of baking powder. Mix rice with one and one- 
half cups of milk, add one beaten egg, then the flour with baking 
powder. Stir to sinooth batter and bake. 

Bread Griddle Cakes. — Put two cups of bread crumbs in two cups 
of sour milk and soak over night or till soft. Press through a strainer, 
add one well beaten egg, teaspoon of soda, a cup of flour and scant 
tablespoon of melted butter. Mix well and if too thin add a little flour. 
Bake on hot griddle. 

Buckwheat Griddle Cakes. — One cup of buckwheat flour, one cup of 
wheat flour, two teaspoons of baking powder, one-half teaspoon of 
salt. Mix well and sift and then mix to a thin batter with sweet 
milk. Try on hot griddle well greased with equal parts of butter and 
lard. Mrs. Frederick G. Paddock. 

Buckwheat Griddle Cakes. — Take one quart of hike warm water 
and stir in three teacups of buckwheat flour and three-fourths cup 
of yeast, or a whole yeast cake. Let this rise over night in a medium 
warm place and in the morning add salt and two level teaspoons of 
soda dissolved in warm water and one-fourth cup of sweet milk; the 
milk browns the cakes. Have the griddle quite hot and greased with 
a piece of salt pork placed on a fork. Test and add more milk if the 
cakes are not thin enough, also a little more soda, dissolved in water, 
if the cakes are sour. Leave the remaining batter in the vessel to 
use another time and the night before using add water again and 
buckwheat flour as above; so continue but occasionally add a little 
more yeast. Mrs. Parmelee. 

Apple Pancakes. — Take three well-beaten eggs, one pint of milk, 
half a teaspoon of salt, two tablespoons of sugar, two teaspoons of bak- 
ing powder, two tablespoons of melted shortening and flour to make a 
thick drop batter. Into this stir one pint of finely chopped tart apples. 
Serve with plenty of butter and spiced sugar or with syrup. 

Mrs. Marshall Howard. 

Waffles. — Add to one pint of sour milk a level teaspoon of soda, 
mix thoroughly; add the yolks of two well-beaten eggs, one tablespoon 



Bread, Breakfast and Tea Cakes 



141 



of melted butter,, two-thirds teaspoon of salt, one pint of flour, then 
add the beaten whites of the eggs, lightly. Cook in waffle irons over 
a hot fire. Mrs. W. H. Barney. 

Waffles. — One pint each of sweet miik and flour, one tablespoon of 
butter, three eggs, two teaspoons of baking powder, a little salt. Sift 
together, flour, baking powder and salt, add well-beaten yolks of eggs 
to the milk, then pour on the flour, stir well; add the butter, melted, 
and lastly the beaten whites of the eggs. Have the waffle irons hot 
and well greased, put some of the batter in each compartment and let 
down the top. When baked on one side, turn the iron to brown the 
other side. When cooked remove waffles with a fork. Mrs. Belding. 

Fritters. — To two well beaten eggs add a little salt, two cups of 
sour milk with one teaspoon of soda and flour enough to make a 
battel' quite stiff; drop by spoonfuls into hot lard. When cooked 
remove with skimmer : drain and serve with hot maple syrup. 

Mrs. Wells S. Dickinson. 

Fritters. — One cup of sweet milk heated a little more than milk 
warm, a pinch of salt, two beaten yolks of eggs, two cups of flour in 
which is sifted one teaspoon of baking powder; add well-beaten whites 
of eggs and drop the batter with a spoon into hot laird. 

Mrs. Horrigan. 

Raised Doughnuts — Sponge at night by putting one and one-half 
pints of flour in a deep bowl. Add one pint of milk (scalded and 
cooled), one-half cup of yeast or one yeast cake, one small teaspoon of 
salt, one-half cup of butter and lard mixed cold into the sponge, and 
egg well beaten. In the morning work in flour enough for medium 
soft dough. Knead well and cut with a knife. Let this rise, when 
light, knead slightly, roll out, cut into cakes, put on a board and when 
sufficiently light, fry in lard. Mrs. McViekar. 

Raised Doughnuts. — Boil and mash three medium sized potatoes and 
beat with a silver fork till creamy, adding a little water if necessary. 
At night make a sponge of this, one quart of water, lard half the size 
of an egg, tablespoon of sugar, teaspoon of salt and one yeast cake. 
Tn the morning add three well-beaten eggs to a cup and a half of sugar 
and beat well. Melt together equal quantities of lard and butter, add 
two-thirds of a cup of this to sugar and beat thoroughly, then stir into 
the sponge, add flour and knead well and let rise till very light, then 
knead carefully — just enough to take out air bubbles. Roll out about 



142 



Bread, Breakfast and Tea Cakes 



as thick as soda doughnuts and cut. Let rise again. Keep at same 
temperature, air blowing on them will spoil them. When frying, put 
the side next the board next the lard. Do not have lard as hot as for 
soda doughnuts. t Mrs. Thomas Adams. 

Aunt Susan's Raised Doughnuts. — One quart of milk: one cup of 
butter; two cups of sugar: two eggs: one small cup of yeast. Prepare 
the sponge with flour at night. 

Raised Doughnuts. — Make a sponge at night with one pint of scalded 
milk, one-half cup of yeast or a yeast cake and a teaspoon of salt. In 
the morning add to the sponge three well-beaten eggs, one cup of sugar, 
one-half cup of butter, melted, and soda size of a bean. Stir all 
together and beat ten minutes working in enough flour to make a 
stiif dough. Knead well and put in bowl to rise. When light turn 
out on the bread board, roll and cut with doughnut cutter. Let them 
remain on the board till light and fry in hot lard. 

Sarah Cunningham. 

Raised Doughnuts. — Scald together one pint of milk and one-fourth 
cup each of butter and lard, let cool; add yeast cake dissolved in a 
little warm water and flour to make a thin batter, let rise over night. 
In the morning add two well-beaten eggs, one cup of sugar, one table- 
spoon of salt; beat well, then add one-third of a teaspoon of soda and 
flour to knead, not quite as stiff as bread; let rise, turn on board cut 
with doughnut cutter, let rise again and fry. Julia B. Lawler. 

Baking Powder Doughnuts. — Cream one cup of sugar and one-half 
teaspoon of lard: add one beaten egg, one teaspoon of salt, a little 
nutmeg, one cup of sweet milk. Put three teaspoons of baking powder 
in two cups of flour, stir into the mixture, then add enough flour to 
mix soft; turn on bread board and pat out the dough, never roll them, 
cut and put in smoking hot lard, turn at once and turn several times 
while frying. Miss Hattie H. Webster. 

Doughnuts. — -One egg, one cup each of sugar and sweet milk, two 
tablespoons of melted butter, two teaspoons of baking powder, a little 
salt. Put sugar, egg and butter together and beat well. Put baking 
powder in about three-fourths of a pint of flour and sift, add to the 
egg mixture, stir well and put in the milk. If necessary, add more 
flour to make a soft dough to roll out. Cut in shape and let remain 
twenty to thirty minutes before frying. Mrs. S. Robinson. 



Bread, Breakfast and Tea Cakes 



143 



Sour Cream Doughnuts. — Two eggs, two heaping teaspoons of cream 
tartar, one heaping coffee cup of sugar, nutmeg, all stirred together. 
Full two-thirds of a cup of sour cream, one and one-half coffee cups 
of sweet milk, one small teaspoon of salt, two teaspoons of soda, added 
dry to the flour. Flour enough to roll soft. Cut out and fry. 

Mrs. Belding. 

Doughnuts. — -One cup of sugar, butter half the size of an egg, scant, 
two eggs, three-fourths of a cup of thick sour milk, three-fourths of 
a teaspoon of soda, a little nutmeg, a pinch of salt, flour to roll out 
soft. Mrs. Frank Haven. 

Plain Doughnuts. — One tea cup of thick sour milk, one-third of sour 
cream; add flour for thick batter at night; in the morning add one 
teaspoon of soda dissolved in a little milk, one-half of salt, one egg 
beaten into the batter thoroug-hly: roll soft, cut out and fry. 

Mrs. Clinton Stevens. 

Plain Doughnuts. — One cup of sour cream, one teaspoon of soda, one 
egg. Put the soda into the cream, beat the egg and pour into that, 
then beat together, putting in about one . teaspoon of salt. Flour to 
roll out. Cut in strips and twist. Then fry. Mrs. Yilas. 

Coffee Cakes. — One quart of flour, butter one-half the size of an 
egg, three teaspoons of baking poAvder, one teaspoon of salt, mix as soft 
as can be rolled, cut in rings and fry in deep hot lard like doughnuts. 
Serve for breakfast with coffee. Mrs. Leroy W. Hubbard. 

Crullers. — One-half cup each of granulated and powdered sugar, one 
cup milk, four of flour, three teaspoons baking powder, three eggs, one- 
half a cup of butter (let it get a little soft), and a little nutmeg. Cut 
with small cutter, fry and roll in powdered sugar. In using half the 
recipe use two eggs. Mrs. Frank Haven. 

Crullers. — Beat to a cream one cup of butter, one and one-half cups 
of confectioner's sugar. When light add the beaten yolks of six eggs, 
one-half teaspoon each of mace, nutmeg and salt. Then the stiffly 
beaten whites, alternating with flour enough to make dough to roll and 
cut out. Fry in lard. Miss Channell. 

Crullers. — Two eggs well beaten, one cup of sugar, one cup of sweet 
milk, three tablespoons of 'butter or lard, one teaspoon of soda, two of 
cream tartar, one-half teaspoon of salt, flour to roll soft. Cut in three- 



144 



Bread, Breakfast and Tea Cakes 



inch squares, make three slits in center of each square with a pastry 
cutter or knife. Fry in hot lard and sprinkle with pulverized sugar 
if desired. Mrs. W. H. King. 

Crullers. — Three eggs, three tablespoons of melted butter; five of 
sugar, one-fourth of a teaspoon of soda dissolved in a little milk; season 
with nutmeg. Flour to roll soft. Cut same as above recipe! 

x Mrs. Abbott. 

Rosette Crullers. — Three tablespoons of butter, three of sugar, stirred 
to a cream; three eggs, yolks and whites beaten separately; flour 
enough to roll and shape, cut the dough' into strips eight or nine inches 
long, one inch wide, and on one edge make cuts with a sharp knife 
one-third of an inch apart; form into rosettes; fry on under side; 
turn carefully, and brown lightly the upper side. When taken from 
the kettle sift powdered sugar over them. Mrs. McClary. 

Wellesley Toast. — Take four slices of crispy, non-crusty toast, butter 
thickly and then sprinkle lightly with a compound composed of three 
teaspoons of pulverized sugar and two of powdered cinnamon. Place 
in oven a few minutes and serve with tea. Miss Alys Paddock. 

Milk Toast. — One pint of scalded milk, two tablespoons of butter, 
two tablespoons of bread flour, one-half teaspoon of salt, six slices 
of dry toast. Add cold water gradually to flour to make a smooth 
paste. Add to milk, stirring constantly until thickened, cover and 
cook twenty minutes; then add salt and butter in small pieces. 

Cut six slices of bread one-half inch thick, place in oven to dry 
out moisture and then toast to a golden brown; dip the edges of 
each slice into boiling salted water, arrange on a serving dish and 
pour over them the cream sauce. 

Cheese Cream Toast. — Use stale bread. Toast and cover with grated 
cheese. Make a cream sauce of one cup of milk and one tablespoon 
each of flour and butter, season with salt. Place toast with cheese 
in oven four minutes, then pour over cream sauce. Miss Ellison. 

Tomato Toast. — Pour over slices of buttered toast stewed and well 
seasoned tomatoes. Tomatoes should be cooked till thick. 

German Toast. — One egg; one cup of milk. Dip into this slices 
of bread; butter a hot spider and brown the bread in it. 

Mrs. Thorndike. 



Bread, Breakfast and Tea Cakes 



145 



Cornmeal Mush. — ■ One quart of boiling water, one cupful of eornmeal 
and one teaspoon of salt. Stir the cornmeal to a paste with a little cold 
water and add it to the salted boiling water in a kettle. Cook steadily 
three hours, stirring hard and often. Avoid making the mush too stiff. 

Fried Mush. — Make mush like the above recipe, turn it into baking- 
powder cans or bread tins and when cold slice it and fry in butter 
in the frying pan, turn and brown well on both sides. Serve hot. 

Oat Flakes. — Put one quart of boiling water in a double boiler, a 
salt spoon of salt; when boiling stir in gradually one cup of oat flakes 
and cook, stirring occasionally, for an hour or more. 

Hominy. — Thoroughly wash one-half cup of hominy, cover with three 
cups of cold water, salt spoon of salt and let come to a boil slowly. 
Cook six hours or more in a double boiler. When the water evaporates 
add hot water. 



SANDWICHES 



There is nothing more relishing than a good sandwich. The bread, 
the butter, and especially the seasoning require careful attention. 

Use white, Graham, rye, entire wheat, nut or brown bread; cut into 
thin slices. The butter should be softened and spread on the bread 
evenly and thinly, using plain or flavored butters. Place the pre- 
pared filling upon one slice cover with the other and press lightly, 
then cut in any shape desired. 

When slices of meat are used, let them be cut as thin as a wafer, 
free from all gristle and fat. 

Sweet sandwiches are offered with cocoa or tea; bread, wafers, or 
lady fingers may be used as the foundation of these; jams, jellies, 
marmalades, preserved ginger, etc., are the usual fillings. 

FLAVORED BUTTERS 

Tartar e. — One teaspoon each of finely chopped capers, gherkins, 
and olives; one teaspoon each of tarragon vinegar and lemon juice, 
one-half teaspoon each of French mustard and paprika and two gen- 
erous tablespoons of butter. Cream butter and mix with other 
ingredients. 

Horse Radish. — Two teaspoons of grated horse radish, one tea- 
spoon of lemon juice or tarragon vinegar, three teaspoons of butter. 
Mix. 

Cheese. — Two tablespoons of grated cheese, one teaspoon each of 
walnut vinegar and anchovy paste, same of French mustard; one tea- 
spoon of Worcestershire sauce, two tablespoons of butter. Mix. 

Whipped Cream. — Cream one-fourth cup of butter, add slowly one 
gill of whipped cream, salt and mustard to taste. Put in a cool place 
until needed. 

Peanut Butter. — Take one pound of shelled raw Spanish peanuts 
and roast to a delicate brown. Remove all skins and grind in a 
meat chopper using finest knife. Put through six or seven times or 
until oily enough to spread easily. Salt to taste at third grinding. 
Pack closely in covered tumblers. Mrs. J. Duncan McXair. 

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Sandwiches 



147 



Ham Sandwiches. — ■ Chop cold boiled ham very fine, and to every 
cupful allow one tablespoon of melted butter, the yolks of two hard- 
boiled eggs, one teaspoon of lemon juice, one-fourth of a teaspoon 
each of dry mustard and paprika. Pound all to a paste. 

Dutch Sandwiches. — Between thin, buttered slices of rye bread, 
spread chopped beef, cheese or chicken, covered with finely chopped 
pickles; or bologna sausage or cream cheese mixed with finely chopped 
chives. 

Lemon Sandwiches. — Mash the yolks of three hard boiled eggs, add 
two ounces of butter, one-fourth teaspoon of salt, a dash of cayenne, 
one teaspoon of chopped parsley and grated rind of a lemon. Mix 
into a paste with three tablespoons of lemon juice. Use whole wheat 
bread. These are delicious with a fish or seafood salad. 

Dame Curtesy. 

Rolled Sandwiches. — As soon as white or entire wheat bread comes 
from the oven,, roll each loaf in a towel rung out of cold water, then 
surround with dry towel. In about an hour slice *the bread as thin 
as possible, trim to shapes twice as long as wide, spread with creamed 
butter and roll like a jelly roll. Set aside close together wrapped in 
a towel till ready to serve, then press a sprig of cress into the end of 
each sandwich. American Cookery. 

Open Cracker Sandwiches.— Select small thin, round or square 
crackers. Cream three or four tablespoons of butter, then beat in as 
much " snappy " or " MacLaren's " cheese as the butter will take. 
Spread the cheese on the crackers, rounding to dome shape in center, set 
bits of red bar-le-duc, crab apple or preserved quince on the edge. 

Miss Zaidee Vosper. 

Egg Sandwiches.— Boil eggs hard, when cool remove shell and put 
eggs through vegetable press. To each egg allow one-half teaspoon 
of soft butter, a little vinegar, pepper and salt to taste. Mix to a 
paste; spread on the bread and use small crisp lettuce leaves between 
the slicesi. Mrs. Sarah Robb Taylor. 

Celery Sandwiches. — Cut the celery fine and chill, butter the bread; 
mix ' the celery with Mayonnaise, spread on the slice, cover it with 
another buttered slice and cut into desired shape. 

Mrs. Sarah Robb Taylor. 

Watercress Sandwiches. — Make like celery sandwiches. 



148 



Sandwiches 



A Summer Sandwich — Cover buttered Graham bread with thin slices 
of cucumber, over which sprinkle grated American cheese after adding 
a thin coating of cream salad dressing. 

Mrs. Josephine Munger Channell. 

Surprise Sandwich. — Cream one-fourth a cup of butter and two 
ounces of any mild soft cheese. Season well with paprika. Prepare 
a little crab meat or tender lobster seasoned with French dressing. 
Cut bread in fancy shapes, spread lightly with cheese mixture, place 
a bit of the crab meat in the center of part of the pieces and press 
the others above. American Cookery. 

Ham and Chicken Sandwich. — One-half cup each of finely chopped 
and cooked chicken and ham moistened with sauce Tartare. 

Miss Katharine A. Paddock. 

Tomato Sandwich. — Peel and cut in slices firm tomatoes. Sprinkle 
with salt and let stand an hour in the refrigerator. Cut bread in thin 
slices and form with a round fluted cutter. Cover the slices generously 
with Mayonnaise and place a tomato, well drained between. Serve 
immediately. Miss Jean Hawkins. 

Olive Sandwiches.- — Butter slightly round thin slices of bread; 
lay between each sandwich one or two lettuce leaves and olives sliced 
very thin, which have been prepared a few hours and kept on ice. 
Cover the lettuce and olives with cream or Mayonnaise dressing. 
Serve as soon as possible after preparing. 

Mrs. Emilie McClary Woodbury. 

Club Sandwiches. — Arrange on thin slices of toast crisp lettuce 
leaves, thin slices of cooked bacon and cover with thin slices of cold 
roast chicken. Cover chicken with Mayonnaise, and on this a slice 
of toast. 

Rookie Sandwich. — Drain one small can of sardines, mince fine 
with fork, add one tablespoon of lemon juice, one tablespoon thick 
sour cream, a little grated onion, one minced pimento, paprika and 
salt to taste. Mix well with fork. Spread on squares of crisp toast, 
garnish with a stuffed olive cut in halves and one teaspoon of Mayon- 
naise. Mrs. C. L. Capron. 

Toasted Cheese Sandwiches. — Cut the bread in thick slices, trim off 
the crusts, and toast in the oven to a delicate brown. Open the slices 
with a sharp knife, and spread between the toasted sides, slices of cheese 
and a sprinkling of paprika, if desired, Return to the oven and toast 
on each side. Mrs. Alice F. Stevens. 



Sandwiches 



149 



Saltine Sandwiches. — Mix together a cream cheese, one tablespoon 
butter, one-half cup chopped nut meats and two finely chopped 
pimentoes. Spread thickly between saltines. 

Miss Katharine A. Paddock. 

Marshmallow Sandwich. — Spread bread with minced pecan nuts 
creamed with butter, then a layer of sliced marshmallows and a few 
cut Maraschino cherries. 

Spanish Sandwiches. — Spread buttered Graham bread with mustard: 
then with a layer of cottage cheese: and then with a layer of chopped 
olives mixed with Mayonnaise. 

Sardine Sandwiches. — One small box of sardines, yolk of one hard- 
boiled egg. juice of one lemon and a little cayenne. Drain the sardines, 
remove skin and bones and mash with a fork. Add the egg yolk rubbed 
through a sieve, the lemon juice, cayenne and enough melted butter 
to make a paste. Do not butter the bread, but spread the paste 
directly on it. 

Nut Sandwiches. — Chop the nuts very fine making a mixture of 
one-half almonds, one-cpuarter English walnuts and the remainder 
hickory nuts. Butter the bread, slice, put on it a thin layer of the 
chopped nuts, a dust of salt, a sprinkle of grated cheese and cover 
with another slice. 

Peanut Sandwiches. — Take one quart of freshly roasted peanuts, 
remove the outer shells and the inner red skins and pound to a paste. 
Add sufficient Mayonnaise to enable you to spread it on the loaf, 
then cut in thin slices and press together. 

Nut and Cheese Sandwiches. — Cream one roll of Xeufchatel cheese. 
Add a little salt and a dash of red pepper or paprika. Paprika, by 
the way, should always be used with cheese, as it develops the flavor 
better than any other pepper. Mix with the cheese half a cup of 
chopped or pounded nuts and spread on slices of rye, Graham, whole 
wheat or Boston brown bread. 

Cheese Jelly Sandwiches. — To the beaten yolks of two eggs add 
one saltspoon each of salt, white pepper and Trench mustard. Mix 
well and stir in one cup of hot milk to which has been added a 
pinch of soda. Stir over fire in double boiler five minutes or until 
heated to a custard. Have ready one and a half teaspoons of gelatine, 
which has soaked two hours in one cup of cold water. Take custard 
from stove and beat in gelatine alternately with a tablespoon of 



150 



S a n'd wiches 



cream. Set in boiling water and Avhen hot add one scant cup of 
grated cheese. When it becomes a smooth paste turn out to cool 
in a deep plate. Do this the day before using; slice and lay between 
buttered bread. Mrs. Jessie Horrigan Snell. 

Orange Marmalade Sandwiches. — Toast, butter and spread with 
marmalade, thin slices of bread. Place two together, cut in strips 
one inch wide. Serve hot. 

Currant Jelly and Nut Sandwich. — Butter bread, spread with jelly 
and sprinkle with finely chopped pecan nuts and press two pieces of 
prepared bread together. 

English Sandwich. — To a half cup of thick Mayonnaise, add two 
tablespoons of whipped cream, dessert spoon of grated horseradish, 
and two dessert spoons of finely chopped cucumber. Spread the bread 
with this mixture, then with a thin layer of finely chopped rare beef, 
cover with more dressing and the other slice of bread. 

Roast Beef and Tomato. — Butter whole wheat or brown bread, 
cover with a thin layer of rare roast beef, put on top of this a slice 
of tomato, dust with salt and pepper, pour over Mayonnaise and cover 
with bread. 



SANDWICH FILLINGS 



No. i. — Six stalks of celery, two large or six small pimentoes, one 
small onion; chop all fine and mix to a paste with Mayonnaise dress- 
ing. Mrs. Wallace C. Short. 

2. — Three hard-boiled eggs minced very fine with half their bulk 
of sharp green pickles chopped equally fine. Season with salt and 
pepper and work in a little butter. 

3. — Rub together half a Philadelphia cream cheese, a tablespoon 
of butter, the powdered yolks of two hard-boiled eggs; season with 
salt and paprika; mix thoroughly. 

4. — ■ Mix a cream cheese with an equal amount of chopped walnuts, 
a little paprika and salt, moisten with cream. 

5. — Mix a cream cheese with an equal amount of chopped pimolas, 
season with salt and cayenne, moisten with cream or Mayonnaise. 

6. — Cottage cheese and minced hard-boiled eggs mixed with Mayon- 
naise. 

7. — Dutch or Swiss cheese made into paste with cream, add finely 
chopped nuts. 

S. — Minced hard-boiled eggs mixed with grated cheese and moistened 
with cream dressing. 

9. — Chicken pounded to a paste, yolk of cooked egg, celery salt, a 
few drops of onion juice; moisten with butter and Hollandaise sauce. 

10. — Cooked veal and hard-boiled eggs chopped fine and mixed with 
Mayonnaise. 

11. — Cheese and shredded green peppers seasoned with dressing. 

12. — Cold roast beef, chopped fine, seasoned with tomato catsup, 
celery sauce, Worcestershire, and grated onion. 

13. — Cold boiled fish, and cucumbers finely minced and mixed with 
French dressing. 

14. — Lobster meat chopped fine, season with Tabasco, lemon juice and 
oil. 

15. — Thinly sliced cold boiled ham with a little French mustard. 

16. — Rub the yolks of hard-boiled eggs to a paste, moisten with 
soft butter and season with anchovy essence. 

17. — Moisten a cream cheese with cream and stir in finely chopped 
green peppers. Mrs. Lucy King Allen. 

18. — Potted ham, tongue and chicken mixed. 

19. — Peanut butter spread thinly. 



152 



Sandwich Fillings 



20. — Mix three tablespoons of lemon juice, three of olive oil, and 
one-quarter pound Russian caviare. Beat until creamy. 

21. — Mix one-quarter cup of Mayonnaise with one quarter cup of 
horseradish. Sprinkle slices of tomato with salt. Spread bread with 
horseradish mixture and put sliced tomatoes between. 

22. — Pare and slice cucumbers very thin: marinate with French 
dressing. 

23. — Cucumber, grated onion, and Mayonnaise. 

24. — Peanuts mashed to a crisp; mix with Mayonnaise. 

25. — One cup of cold roast chicken, three olives, one pickle and a 
tablespoon of capers. Chop fine and mix with Mayonnaise. 

20. — Novelty Filling. — One small onion, nine olives, one green pepper, 
one chow-chow pickle, one cup grated cheese. Chop fine the ingredients 
and add enough mustard dressing from the chow-chow to form a 
paste. Miss Katharine A. Paddock. 

27. — Mash the contents of a can of salmon and add the yolks of 
six hard-boiled eggs riced, half a teaspoon of salt, one-fourth teaspoon 
paprika, two tablespoons each of lemon juice and chopped parsley and 
half a cup of boiled salad dressing. 

28. — Mash a cup of baked beans, add a tablespoon of minced boiled 
ham, season with pepper, French mustard and rub to a paste with a 
tablespoon of butter. 

29. — Swiss cheese spread with French mustard. 

30. — One-lialf pound cheese, one can pimentoes, one small onion. 
Run through meat grinder separately and then together making a 
paste. 

31. — -Beat one-fourth cup of butter to a cream, gradually beat in 
the same amount of grated cheese and two finely chopped pimentoes. 

32. — To the above mixture add crab flakes shredded very fine. 

33. — Piquant Filling. — Chipped beef chopped very fine and mixed 
with Mayonnaise. 

34. — Dip thin slices of cucumber in French dressing and sprinkle over 
finely chopped fresh mint. 

35. — Stir a little Worcestershire sauce through a cream cheese and 
spread on whole wheat or brown bread. 

36. — Seed and slice thin skinned white grapes, mix with chopped 
nuts and apples and bind together with French dressing. 

Fletcher-Berry. 

37. — Cottage or Xeufchatel cheese with jam or marmalade. 

38. — Chopped nuts with jam. 



Sandwich Fillings 



153 



39. — Cream cheese and bar-le-duc. 

40. — Finely chopped dates with half the quantity of English walnuts 
or pecans. 

41. — Chop together a quarter of a pound each of crystallized cherries, 
peaches, and apricots, or other tart fruit. Wet the paste with one 
tablespoon of Maraschino. 

42. — Chop very fine some preserved ginger and moisten with a little 
of the thick syrup. 

43. — Maraschino cherries and nut meats chopped fine. 

44. — Two slices Hawaiian pineapple, about one and one-half slices 
pimento, one cream cheese, a dash of red pepper, a pinch of salt. 
Drain pineapple and pimento for some time, then put them with the 
cheese through the meat chopper. Good either with white or nut 
bread. Mrs. Anna Lincoln Kellogg. 

45. — Orange marmalade and chopped walnuts. 

46. — Chop one-half cup each of candied ginger and candied orange 
peel, add three tablespoons of thick cream. 

47. — Figs and nuts chopped fine and moistened with lemon or any 
fruit juice. 

4S. — Bananas and raspberry jam, with just a suggestion of lemon 
juice. Mrs. Anna Lincoln Kellogg. 



PIES AND SHORT CAKES 



Pastry for One Pie. — One heaping cup of pastry flour, one saltspoon 
each of salt and baking powder, and from one-third to one-half cup of 
lard and butter. Stir baking powder and salt in flour, then work in 
the lard and mix stiff with cold water; roll in butter — roll up like 
jelly cake, divide in two and use. 

Pastry. — One cup of butter and lard mixed, three cups of flour sifted, 
one-half teaspoon of salt and one-half cup of water. Mix and roll, 
then spread with butter and sift with flour three times. Cheese straws 
can be made with this crust. Miss MacLean. 

Pie Pastry. — Two cups of flour sifted twice, a little salt, large half 
cup of lard and butter rubbed into the flour thoroughly. Water, very 
cold, say enough to mix, not soft, but have it hard: roll out the crust, 
put on plates: when filled put on the upper crust previously spread 
with butter, sprinkle with flour; then take it to the cold water faucet 
and let the water run over the pie, holding it slanting. 

Annie Sheehan. 

Puff Paste, No. i. — Six cups of flour, one cup of lard rubbed into 
the flour with a little salt, wet with two cups of very cold water. 
Take half of the dough and one-half cup of butter roll and then 
spread over small pieces of butter. Bring the corners of the paste 
together, roll and pound hard, then spread over the remainder of the 
butter and roll as before. Take the other half of the dough with the 
half cup of butter and repeat as above. Place the crust in refriger- 
ator until ready to use. Mrs. Calvin Skinner. 

Puff Paste for Patty Shells. — One quart of pastry flour, one pint 
of butter and lard, one teaspoon of salt, one cup of ice water mixed 
lightly in the flour with a fork, do not get it too stiff; turn on a 
board as for pie crust, roll and cut with a four inch round fluted cutter 
and bake on outside of patty pans. This amount makes sixty shells. 

Mrs. John Eobb. 

Pastry for Patty Shells. — Three pints of flour, one cup of lard, very 
cold, one and one-half cups of butter. Chop butter and lard through 
the flour, moisten with ice water. Keep very cold. Roll and make 
into shells. Enough for five dozen small shells. 

Mrs. S. T. Carpenter. 
Apple Tart. — Line a deep pie tin with rich pastry and sprinkle well 
with flour. Put in a layer of apples, pared, cored, and quartered. 

[154] 



Pies and Short Cakes 



155 



rounding side up and fill in with pieces of apples till well rounded. 
Sprinkle plentifully with sugar, sift over a level tablespoon of flour, 
dot generously with butter, drop over a small teaspoon of vanilla, dust 
well with cinnamon and pour over two tablespoons of water. Bake in 
hot oven till the apples are tender and brown. 

Mrs. Gertrude Skinner Washburn. 

Apple Pie. — Line a plate with pastry, making edges as for custard 
pie. Pare tart, juicy apples ; cut into quarters, dividing again if the 
apples are large; dip them in water and place on the bottom crust, 
putting them closely around the edge. Add one cup of sugar, cinnamon 
and bits of butter. Wet the edge of the bottom crust and put on the 
cover, pressing the two together with the palm of the hand. Bake 
in a medium oven. Mrs. McClary. 

Dried Apple Pie. — Wash thoroughly one pint of dried apples and 
put to soak over night in a quart or more of cold water. In the morning 
cook until done, mash fine, then add sugar to taste, boil slowly for 
half an hour, season with cinnamon and nutmeg, and when cold use 
for pies. This will make two pies. 

Cover a plate with pastry, put on it one-half of the above amount 
of apple, dot with pieces of butter, wet the edge of the pastry with 
water and cover with another crust. Bake one-half hour in a moderate 
oven. 

Jumble Pie. — One cup of butter, two cups of sugar, 'five eggs, three 
cups of dried stewed apples — strain: spice to taste; bake like a 
tart pie. Miss Amelia Greeno. 

Crabapple Pie. — Quarter and core thinned skinned crabapples. Line 
a plate with pastry and place apples closely on the crust, sprinkle 
over a heaping cup of sugar, a tablespoon of water, and dot with bits 
of butter. Wet edge of lower crust with water; roll out upper crust, 
make a slit in the center and place over the pie, pressing edges together. 
Bake in a moderate oven about one hour. 

How to Cook a Pumpkin. — Use the small sugar pumpkins. Remove 
the soft part and the seeds, cut into small pieces, put in a porcelain 
kettle with a little water, cover and cook slowly until tender, then 
remove the cover and cook a long time until dry. Press through a 
colander and it is ready for use; this pumpkin can be kept for winter 
use by spreading on plates and drying slowly in the heater. 

Maggie O'Connor. 



156 



Pies and Short Cakes 



Pumpkin Pie. — One cup of strained pumpkin, one-half cup of sugar, 
one egg. two tablespoons of molasses, small half teaspoon of ginger, 
one teaspoon of cinnamon, pinch of salt, one pint of sweet milk. Line 
a plate with pastry and pour in the mixture. Bake carefully about 
three-quarters of an hour in medium oven. Maggie O'Connor. 

Pumpkin Pie. — Stir together one-half cup each of stewed down 
pumpkin and sugar, one tablespoon of molasses, pinch of salt, one-half 
teaspoon each of ginger and cinnamon, then add one cup each of cream 
and milk or two cups of milk. Line a deep pie plate with pastry 
and pour in above. Bake in a moderate oven until well done. 

Ida Mitchell. 

Squash Pie.— One cup of strained squash, one-half cup each of milk, 
cream and sugar, one-half teaspoon each of cinnamon and ginger, one- 
fourth of salt and one egg. Bake in one crust. 

Sweet Potato Pie. — When the potatoes are dry and mealy take a 
quart, after they have been pared, boiled and mashed; a quart of milk, 
three or four eggs, salt, nutmeg, cinnamon and sugar to taste; bake the 
same as pumpkin pie. If the potatoes are very moist, use less milk. 

Miss Parloa. 

Brown Sugar Pie. — One cup of brown sugar, one of sweet milk, 
one-half of cold water, a large tablespoon of flour, butter size of an 
egg and yolks of two eggs beaten light. Mix all ingredients and cook 
till thick. Fill a pie shell, previously baked, cover with a meringue 
made of the whites of the eggs and brown in the oven. 

Mrs. J. R. Duffield. 

Lemon Pie. — One cup each of sugar and boiling water, one lemon, 
piece of butter the size of a butternut, two tablespoons of corn starch, 
the yolks of two eggs. Put in a double boiler and cook until thick, 
stirring most of the time. Pour into crust previously baked. Make 
a meringue of the whites of the eggs. Mrs. Julia Noland. 

Lemon Pie. — Juice and grated rind of one lemon ; one teacup of 
sugar; two eggs; two large crackers (or three tablespoons of corn 
starch) and one large cup of water; a small piece of butter; put the 
water and sugar on the stove to boil; pound the crackers line and 
mix with the water and sugar, then the yolks of the eggs; make 
one rich crust and bake; fill with the boiling custard. Have ready 
the whites of the eggs beaten to a stiff froth with one tablespoon of 
sugar; spread over the top and brown in a hot oven three minutes. 

Mrs. Dwight Dickinson. 



Pies and Short Cakes 



157 



Lemon Pie. — Put two cups of water, a piece of "butter the size of a 
walnut, the juice of one and one-half lemons and the grated rind of one 
into a double boiler; when this is heated stir in slowly the following- 
mixture : one cup of sugar mixed dry with one tablespoon of corn 
starch, and the yolks of three eggs and the white of one well beaten- 
Use the other two whites with two tablespoons of sugar for the 
meringue. Mrs. George W. Dustin. 

Lemon Pie. — One cup each of hot water and sugar, one tablespoon 
each of butter and cornstarch, juice and grated rind of one lemon. 
Cook for a few minutes, then add one beaten egg. Bake between two 
crusts. This makes one pie. Mrs. Willard. 

Lemon Pie. — One large or two small lemons, the yolks of four eggs, 
eight tablespoons' of sugar and one of butter. Cook in double boiler 
and turn into a baked crust. Make a meringue of the whites of the 
eggs and four tablespoons of sugar. Miss Alice L. Hyde. 

Lemon Meringue Pie. — One and one-half coffee cups of sugar, 
grated outside and juice of one lemon, five eggs, whites of three reserved 
for meringue, two good tablespoons of flour and three-fourths of a 
cup of hot water, a pinch of salt. Beat the flour, sugar and eggs 
together; add the water to the lemon juice and stir with the flour, 
etc., and cook in double boiler. Make the meringue with the whites 
of the eggs and'tAvo tablespoons of sugar. Pour into a crust previously 
baked. Mrs. Belding. 

Orange Pie. — The juice of two large oranges, grated rind of one. 
one cup each of water and sugar, two level tablespoons of corn starch, 
a little salt, two eggs. Make custard and meringue same as for lemon 
pie. Marian Harland. 

Orange Pie. — Yolks of three eggs, the grated rind and juice of one 
orange, one cup of sugar, two tablespoons of flour, one coffee cup of 
sweet milk, pinch of salt, a small piece of butter. Cook in double 
boiler until the consistency of custard, stirring constantly. Use the 
whites for a meringue. Mrs. W. M. Clark. 

Custard. Pie. — One pint of milk, three eggs, pinch of salt, three and 
one-half tablespoons of sugar, flavor to taste. Pour into crust and bake 
carefully. Miss Meehan. 

Custard Meringue Pie. — Yolks of four eggs, sugar to taste, pinch of 
salt, and milk to fill a medium-sized plate. Line a plate with pastry 
and put in the custard. Bake carefully. Grate nutmeg on the top 



158 



Pies and Short Cakes 



when taken from the oven. Test by inserting a knife in the center; 
if no custard adheres the pie is done. Make meringue of whites of the 
four eggs, and brown carefully. Mrs. Gurley. 

Sour Cream Pie. — To the yolks of two eggs add three-fourths cup 
of raisins, chopped, the same of sugar, one cup of sour cream, one- 
half teaspoon of cinnamon. Bake with one crust, using the whites for 
a meringue. Mrs. A. W. Stickney. 

Cream Pie. — Cook in double boiler one and one-half cups of milk 
and one-half cup of sugar; piece of butter the size of a walnut; add 
to this one-half a cup of milk, one tablespoon of corn starch, yolks 
of two eggs, and a very little salt; season with lemon; when about 
as thick as cream put into the crust, which has been baked first, and 
brown in the oven. Mrs. W. C. Stevens. 

Chocolate or Cream Pie. — Line a deep pie plate with a good paste. 
Prick in several places with a fork to prevent blistering and bake 
a delicate brown. For filling put over the fire in a double boiler 
one large cup and a half of sweet milk, in which put a piece of butter 
as large as an English walnut. Stir together one-half a cup of 
sugar, one small half cup each of flour and milk, and the yolks of 
two eggs, well beaten. Mix well and add to the milk above. When 
it boils, stir until it thickens and is well cooked. Take off the fire, 
flavor with one teaspoon of vanilla. Beat with a silver fork hard for 
live or ten minutes, which greatly improves the custard. Fill the 
baked crust with the custard. Beat the whites 1 of the eggs stiff, 
add two tablespoons of sugar, flavor with lemon or vanilla. Spread 
over the custard and brown lightly. For chocolate pie use the above 
recipe, adding two tablespoons of chocolate, melted. 

Mrs. J. R. Flanders. 

Chocolate Pie. — Cook in double boiler the yolks of three eggs, two 
blocks of chocolate grated, two heaping tablespoons of corn starch, 
butter the size of an egg, one cup of sugar, two cups of sweet milk. 
Pour into baked crust. Beat the whites to a stiff froth; sweeten, and 
flavor with vanilla, and frost over the top. This will make two pies. 

Mrs. F. J. Seaver. 

Dutch Pie. — One cup of rich sweet cream, one -half a cup of sugar, 
two heaping tablespoons of flour; mix the flour and sugar, add the 
cream, and stir until smooth. Line a plate with pastry, making edges 
as for a custard pie. Pare, core and quarter enough tart apples to half 



Pies and Short Cakes 



159 



fill tlie crust : steam or cook the apples until they soften without losing 
their shape, then place them in the crust and pour over the cream 
mixture. Bake until the cream thickens in the center of the pie: cool 
a little and serve. Mrs. E. G. Mason. 

Marlborough Pie. — Six tablespoons each of stewed apple, and sugar, 
one whole egg and yolks of two. one-half cup of sweet cream and a 
little cinnamon. Stir together and pour into a crust and bake. Frost 
with the whites of two eggs and two tablespoons of sugar. 

Mrs. Botham. 

Date Pie. — -Wash thoroughly one-half pound of dates and simmer 
slowly in enough milk to cover them. Sift through a coarse wire 
sieve and then add one-fourth of a cup of sugar and two yolks of eggs 
well beaten, a little cinnamon and one-half pint of boiled milk. Bake 
like a custard pie and cover with a meringue made with the whites 
of the eggs. Mrs. McClary. 

Cocoanut Pie. — One and one-half cups of desiccated cocoanut; one 
quart of sweet milk; four eggs, reserving the white of two eggs for 
meringue; one-half cup of sugar; season, bake and frost. One cup of 
rolled butternut meats may be substituted instead of cocoanut. 

Mrs. O. L. Ballard. 

Boiled Cider Pie. — One cup of sugar, one egg, one tablespoon of flour, 
six tablespoons of cider, seven tablespoons of water. Beat sugar, egg 
and flour together, then add cider and water. Season with cinnamon 
or nutmeg. Bake in two crusts. Miss Hepburn. 

Rhubarb Pie. — Wash, remove coarse parts and cut in half inch pieces 
enough rhubarb to fill a deep pie plate, rounding it a little in center. 
Cover the plate with pastry, sprinkle over it one teaspoon each of flour 
and sugar, mixed, wet the edges and put in half of the rhubarb. To a 
generous cup of sugar add a pinch of salt and teaspoon of flour and 
sprinkle part of it over the rhubarb, add remaining rhubarb, the rest 
of the sugar, dot with butter, put over the upper crust (have opening 
in the center), press edges together lightly and bind with a strip of 
wet cotton. Bake about three-quarters of an hour or until well cooked. 

Pieplant Pie. — One tea cup of chopped pieplant, one good cup of 
sugar, one egg, butter the size of a large walnut, one tablespoon of 
flour, four tablespoons of water, one teaspoon of lemon extract. This: 
is better with a top crust. Mrs. James Sawyer. 



160 



Pies and Short Cakes 



Pieplant Meringue Pie. One coffee cup of chopped and drained 
pieplant, one of sugar, one tablespoon of flour, yolks of two eggs, 
butter the size of a walnut, and juice of one lemon. Put in crust 
and bake. Use whites of eggs for meringue. Mrs. Belding. 

Note. — To prevent the syrup of juicy pies escaping, take a strip of 
muslin one inch wide, wet in cold water, and lay it around the pie half 
upon the pie and half upon the plate, pressing it either side. Remove 
as soon as the pie is taken from the oven. 

For berry pies sprinkle flour over the bottom crust. If preferred, 
sprinkle powdered crackers over the berries. 

Currant Pie. — One cup of mashed currants, one cup of sugar, one 
egg, one tablespoon of flour, and one tablespoon of water. Place in 
double or tart crust and bake. Mrs. J. W. Leighton. 

Blueberry Pie. — Line a deep plate with plain paste, sprinkle over 
a little flour, fill with two and one -half cups of berries, one-half cup of 
sugar or more if desired, with two teaspoons of flour, and a pinch of 
salt. Make a slit in the upper crust and cover the berries. Bake from 
forty-five to fifty minutes in a moderate oven. 

Raspberry Cream Pie. — Line pie plate with pastry and spread thickly 
with raspberry jam. Pour over a custard made from two eggs, one 
cup of milk and a tablespoon of sugar. Bake till custard is set. Serve 
when cold covered with whipped cream. 

Raspberry Pie. — ■ Line a deep plate with pastry and sprinkle over a 
little cracker dust or flour, wet edges and fill with berries. Mix a tea- 
spoon of cracker dust, a pinch of salt with three-fourths of a cup of 
sugar and sprinkle over, letting it settle between the fruit. Dot with 
butter and cover with upper crust which has a slit in the center, press 
edges together, bind with a strip of cotton and bake well from one- 
half to three-quarters of an hour. 

Strawberry Pie. — Make as above, using more sugar. 

Blackberry Pie. — Uncooked berries, make like raspberry. 

Blackberry Pie. — Pick over one and one-half cups of berries, stew 
until soft with enough water to prevent burning. Add sugar to taste 
and one- eighth teaspoon of salt. Line a plate with paste, put on a rim, 
fill with berries (which have been cooled) ; arrange six strips of pastry 
across the top cut same width as rim; put on upper rim. Bake thirty 
minutes in a moderate oven. Boston Cooking School. 



Pies and Short Cakes 



161 



Cherry Pie. — Line your pie plate with good crust, sprinkle over a 
little flour and fill half full of ripe cherries which have been stoned, 
sprinkle over them a large cup of sugar, a teaspoon of sifted flour and 
a few bits of butter; now fill the crust full of the cherries. Cover 
with the upper crust and bake. 

Cherry Pie with Whipped Cream. — Lay a crust over the bottom part 
of a deep pie plate, prick it with a fork and bake quickly. When ready 
to serve put the crust on another plate, spread over it preserved cherries 
and cover with sweetened whipped cream, flavored with vanilla. Lay 
a few of the cherries over the cream. Mrs. McClary. 

Peach Pie. — Peel, stone and cook peaches till soft with enough water 
to prevent burning. Sweeten to taste, cool and fill a crust previously 
baked. Cover with whipped cream sweetened and flavored with vanilla 
and a few drops of almonds. 

Apricot Pie. — Same as peach except almond flavoring. 

Plum Pie. — Peel and pit one quart of plums. Line a plate with 
pastry, fill with plums, sprinkle with one-fourth cup of cracker crumbs 
and one coffee cup of sugar, butter size of walnut scattered in small 
bits over the top. Moisten edge of lower crust with cold water and 
put on top of crust. Bake slowly until plums are tender. 

Mrs. Henry A. Miller. 

Grape Pie. — Take Concord grapes; press out the pulp, save the skins, 
put the pulp in a sauce-pan and boil a few minutes, then strain through 
a coarse sieve to separate the seeds from the pulp. Put the skins 
with the pulp and take enough to fill a pie, sweeten well. Line a 
plate with pastry, put in the grapes, sprinkle over a little flour, dot 
with bits of butter, put on the cover and bake in a moderate oven. 

Cranberry Pie. — One cup each of cranberries, sugar, cold water and 
seeded raisins, one teaspoon of flour in a little water, cook all till it 
thickens, when cold add one teaspoon of vanilla. Bake with two 
crusts. Mrs. George Furness. 

Prune Filling for Pie. — Thoroughly wash one pound of prunes; put 
on in cold water and stew about three hours; when nearly done put 
in one cup of sugar, and stir most of the time; take off and put through 
a colander hot; the mixture must be thick. Annie Sheehan. 

Camp Mince Meat. — To one package of mince meat, add one quart of 
boiling water and cook till thick, then add one cup of brown sugar, 
butter size of a large walnut, a cup of seeded raisins and a little citron 
6 



162 



Pies and Short Cakes 



shaved fine. Boil till thick enough for pie and lastly add the grated 
yellow part of two oranges and boil a very little. 

Mrs. Sidney S. Whittelsey. 
Mince Meat. — Salt and pepper the cooked meat and measure when 
chopped fine. For each quart of meat add one pint of raw chopped 
suet, three quarts of chopped apples (not chopped too fine), two quarts 
of sugar, one and one-half pints of molasses, one pint of boiled cider, 
four nutmegs, two teaspoons of ground cloves, two of lemon extract, 
three tablespoons of cinnamon, three pints of seeded raisins (citron 
and currants if liked), one pint of the meat broth or water. Two and 
one-fourth pounds of good meat make one quart when chopped. Cook 
all together. For summer use put in fruit jars when hot. 

Mrs. Spann. 

Mince Meat. — Five pounds of cooked beef chopped fine, one pint of 
chopped suet. For one quart of chopped meat take two quarts of 
chopped apples, one of molasses, two of boiled cider, three pounds of 
brown sugar, four of seeded raisins, two of currants, one-fourth of a 
pound each of citron, orange peel and lemon peel. Chop the fruit very 
fine, add four tablespoons of cinnamon and two of cloves. Put into a 
porcelain lined kettle and eook slowly until tender. 

Mrs. S. T. Carpenter. 

Green Tomato Mince Meat. — One peck of green tomatoes chopped 
fine, five pounds of brown sugar, two tablespoons each of cinnamon and 
cloves, one tablespoon of salt, two pounds seeded raisins, two lemons, 
juice and rind, juice of two oranges, and chopped rind of one, or two 
according to taste, boiled cider to taste, about one cup. Jelly, shrub 
or berry juice may be added with good effect; also citron. Cook until 
tender. Mrs. 0. S. Lawrence. 

Apple Puffs. — Take Puff Paste No. 1. Roll and cut with round 
cutter having those for top of pie a very little thicker than under 
one. Rub over under crust with a little water. Put on the filling, then 
take the upper crust and work with the fingers so as to enlarge the 
center without changing the form of the edge, giving it somewhat the 
shape of a hat ; put it over the filling, pressing the edges together and 
roll up edges with both hands. 

For the Filling. — To a quart of stewed apples cooked with as little 
water as possible, take a heaping tablespoon of butter, sugar, nutmeg, 
and cinnamon to taste. This must be prepared the day before the puffs 
are made. In summer put on the ice. Mrs. Calvin Skinner. 



Pies and Short Cakes 



163 



Cheese Cakes. — Scald one cup each of sweet and sour milk, strain 
through cheesecloth; to the curd add one cup of sugar, the beaten 
yolks of four eggs, juice and grated rind of one lemon and one-fourth 
teaspoon of salt. Line patty pans with pastry. Fill with mixture, 
sprinkle over chopped almonds and hake till mixture is firm in center. 

Fannie Merritt Farmer. 

Tart Shells. — Cover fluted patty tins with puff paste. Make the 
covers a little larger than the tins. Prick and place on top of an 
inverted dripping pan and bake in a hot oven. Remove, cool and the 
shells are ready for use, or roll out pastry and shape with a round 
cutter, plain or fluted; with a smaller cutter remove centers from one- 
half the larger pieces, leaving rings one-half inch wide. Brush the 
larger pieces near the edge with cold water, fit on rings, press lightly 
and bake carefully. Fill with jelly or jam. 

Lemon Tarts. — Bake a rich crust the same as for other tarts. For the 
filling take the juice and grated rind of one and one-half or tw T o lemons, 
one cup of sugar, three eggs. Cook in a double boiler until of the 
right thickness. When cool fill the shells. Make a meringue of four 
tablespoons of powdered sugar and the whites of two eggs, and put over 
the top. Mrs. Carrie King Hall. 

Cherry Tarts. — Fill tart shells with thick cherry preserves. 

Strawberry Vol-au-Vent. — Roll puff paste into a thin sheet, mark an 
oval on paste with cutter, for the bottom and three oval rims, prick 
with a fork and bake as usual. When baked spread the edge of the 
bottom piece with strawberry preserves or meringue and press a rim 
upon it, and so continue until the rims are used. Make a meringue 
with the whites of two eggs and one-fourth cup of sugar and decorate 
the edges of the case; sprinkle with sugar, put on baking sheet and 
return to the oven. The heat should be moderate so 1 that it will not 
take color in less than six minutes. When the meringue is delicately 
browned, remove to serving dish and fill the open space with sugared 
strawberries. Other fruit may be used and whipped cream may be 
added to the top. The pastry may be kept several days. After baking, 
and before using, re-heat. 

Pineapple Fanchonettes. — Beat together three eggs, one-fourth a tea- 
spoon of salt, two-thirds cup of sugar, half a cup of grated pineapple 
and the grated rind and juice of half a lemon; turn the mixture into 



164 



Pies and Short Cakes 



patty pans lined with plain pastry and bake in a moderate oven. 
When partly cold remove from the pans; cover with a meringue and 
return to the oven for about eight minutes. Janet MeKenzie Hill. 



Strawberry Short Cake. — A little over one pint of flour, one good 
half cup of butter or butter the size of a lemon, and half as much 
lard, a little salt: rub shortening smoothly into the flour, two tea- 
spoons of baking powder and milk enough to roll soft; spread butter 
between layers and bake on round tin or plate. 

If berries are large cut in halves, put sugar over the berries, about 
half an hour before the short-cake is baked; then spread each layer 
with butter and cover with berries, placing one over the other. Put in 
the oven for just a moment and serve immediately. Mrs. Belding. 

Individual Strawberry Short Cakes. — Sift together two cups of sifted 
pastry flour, half a cup of cornstarch, five level teaspoons of baking 
powder and a half teaspoon of salt; cut in one-third cup of shortening. 
Beat one egg, add three-fourths cup of milk and stir into the dry 
mixture, adding more milk, if needed, to make a soft dough that cleans 
the mixing bowl. Turn upon a floured board, knead slightly, pat and 
roll into a thin sheet and cut into rounds with a fluted patty cutter 
dipped in boiling water each time before use. Bake in a quick oven. 
Split each biscuit and spread with butter. Put the two pieces together 
with sugared berries between and on top. Finish with whipped cream. 

Currant Short Cake. — Into one pint of pastry flour put two tea- 
spoons of baking powder and a little salt. Sift and then rub in one- 
half cup of butter. Mix with enough sweet milk to make a soft 
dough. Roll into two parts and cut the size of the baking plate or tin. 
Spread softened butter over the bottom layer; put the other over it 
and bake. The layers will cleave apart when baked which avoids 
cutting. Butter each layer and pack with ripe currants sweetened an 
hour before using. Mrs. McClary. 

Bluebery Short Cake. — Cream together one cup of sugar and one- 
half cup of butter or lard, add one beaten egg. one cup of sour milk, 
in which is one level teaspoon of soda. Stir well and add flour to make 
quite thick. Bake in two layer cake tins. 

Filling. — Two cups of blueberries, one large cup of sugar, set on 
stove without any water, boil ten or fifteen minutes. Set off to cool 
before spreading on cake. Mrs. H. A. Putnam. 



Pies and Short Cakes 



165 



Orange and Banana Short Cake. — Take layers of short cake and 
spread with butter as for "Strawberry"; cut up three oranges in 
rather small pieces, letting stand with sugar over them for half an 
hour; then put between the two layers; spread the top layer with two 
sliced bananas sprinkled with powdered sugar, put on this one-half 
cup of cream whipped and flavored to taste. Mrs. Breed. 

Orange Short Cake. — Take layers of short cake spread with but- 
ter as for " Strawberry," cut up oranges in rather small pieces letting 
stand with sugar about one-half hour. When ready to serve spread 
over the layers. 

Banana Short Cake. — Take layers of short cake, spread each layer 
with butter as for " Strawberry." Just before serving spread with 
cut bananas. Serve with lemon sauce. Mrs. Vilas. 

Peach Short Cake. — Take layers of short cake and spread each 
layer with butter as for " Strawberry." Cut peaches, sweeten to 
taste and spread immediately. If desired one-half cup whipped cream 
may be spread over the top. 



PUDDINGS 



Fruit Pudding. — One cup of raisins, stoned and chopped, one cup each 
of chopped suet, molasses, sour milk, one teaspoon of soda, a pinch 
of salt, four cups of flour, cinnamon and cloves; steam three hours; 
serve with Sauce No. 1. Mrs. Hiram H. Thompson. 

English Plum Pudding. — One-half pound each of bread crumbs, 
raisins and English currants; one-fourth pound each of citron and 
suet; one coffee cup of sugar, a teaspoon of cinnamon, an even one 
of ginger, one nutmeg, one pint of sweet milk, one teaspoon of baking 
powder, five eggs, well beaten, stirred into the milk and added last, 
with one-half a cup of coffee or any desired flavoring. Steam six 
hours. Serve with a rich sauce. Libbie Rogers McKenna. 

John's Delight. — One well beaten egg, two and one-half cups of 
bread crumbs, one-half cup of suet chopped fine, two-thirds of a cup 
of molasses, one cup of sweet milk, one teaspoon of soda dissolved 
in a little warm water, pinch of salt, one cup of seeded raisins, 
chopped; cinnamon and nutmeg to taste. Steam three hours in pud- 
ding mould. Serve with liquid sauce flavored with grated rind and 
juice of one lemon. Mrs. Spann. 

Suet Pudding. — One cup each of sweet milk, New Orleans molasses, 
and chopped suet, two cups of seeded raisins chopped, one beaten egg. 
one teaspoon of soda, salt and three and one-half cups of flour. Mix 
all together, place in mould and steam three hours. Mrs. Willard. 

Suet Pudding. — One and one-half cups each of chopped suet, and 
sweet milk, one cup of molasses, one teaspoon each of salt, cloves, 
cinnamon and soda, two cups of seeded raisins, one-half a cup of sliced 
citron, two cups of sifted bread flour. Mix in the order named, place 
in a two- quart melon mould and steam four hours continuously. Serve 
with rich sauce. Mrs. Spratling. 

Dark Pudding. — One cup of molasses, two-thirds cup of boiling- 
water in which is dissolved one teaspoon of soda ; one-half teaspoon 
of cinnamon, a little salt, one well beaten egg and one and one-half 
cups of flour. Stir well, put in a mould and steam one and one-half 
hours. Serve with sauce. Mrs. M. J. Hepburn. 

Graham Pudding. — One well beaten egg. one-half cup each of 
sweet milk and molasses, one even teaspoon of soda dissolved in a 

[166] 



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167 



little warm water, one-fourth cup of butter softened, a little salt, 
one and one-half cups of Graham flour, one cup of seeded raisins 
chopped, one teaspoon cinnamon, one-half nutmeg. Steam three hours 
in pudding mould and serve with hard or foaming sauce. Season the 
foaming sauce with the grated rind and juice of an orange. 

Mrs. Spann. 

Forest Pudding, — One cup of cold water, one-half cup of molasses ; 
dissolve a teaspoon of soda in a tablespoon of boiling water and mix 
with the molasses; one-half cup of brown sugar, one-half cup of suet, 
one cup of raisins, flour to make as thick as cup cakes. Steam two 
hours. Serve with sauce. Mrs. James Sawyer. 

Tailor Duff. — One egg, one level tablespoon sugar, one-half cup 
molasses, two tablespoons melted butter, one level tablespoon soda 
dissolved in one-half cup boiling water, one and one-half cups flour, 
scant. Beat thoroughly with an egg beater with and after adding 
each ingredient. The batter should be very thin. Pour into buttered 
mould and steam one hour. 

Sauce. — Yolks of two eggs and one teaspoon vanilla. Into this 
cream one cup pulverized sugar. One pint of cream whipped stiff added 
just before serving. Miss Zaidee Vosper. 

Fig Pudding. — One cup each of molasses, and sweet milk, one-half 
pound each of seeded raisins and figs, chopped a little, one scant cup 
of butter, one teaspoon of soda, one-half teaspoon each of cinnamon 
and cloves, three cups of flour. Steam two and one-half hours in a 
tin with a tube in the center. Serve with any kind of sauce desired. 

Mrs. McClary. 

Fig and Nut Pudding. — To two cups of finely chopped suet add one 
cup of New Orleans molasses one-half cup of coffee sugar, one cup of 
milk, stir well and add two and one-half cups of sifted flour in which 
is one teaspoon of soda, one-half nutmeg, grated, salt, one cup of 
seeded raisins, one cup of chopped figs or dates, one cup of chopped nuts. 
Stir all thoroughly, put in mould and steam three hours. Serve with 
sauce. Mrs. William Badger. 

Steamed Pudding. — Into one-half cup of molasses and one-half cup 
of cold water put one teaspoon of soda, add one well beaten egg and 
one cup of flour. A cup of seeded raisins, fresh berries or fruit may be 
added. Steam one hour. Serve with whipped cream. 

Miss Carrie Orcutt. 



168 



Puddings 



Parlamo Pudding. — One cup of sugar, two eggs, one cup of sour 
milk, two-thirds of a cup of cream, or one-half of a cup of butter, one 
cup of chopped raisins, one teaspoon of soda; spice to taste; flour 
to make thickness as for cake. Steam one and one-half hours. Serve 
with sauce. Mrs. Spann. 

Vevy Pudding. — One cup of New Orleans molasses, one cup of 
sweet milk, one-quarter of a cup of butter, two and one-half cups 
of flour, one teaspoon each of cinnamon and soda, one-half teaspoon 
of cloves. Steam two hours. Serve with " Vevy Sauce."* 

Miss Faith Chipperfield. 

Steamed Chocolate Pudding. — Beat together one egg and three- 
fourths cup of sugar, add one tablespoon melted butter, one-half cup 
of milk, one and one-half cups of flour with one and one-half tea- 
spoons of baking powder, enough grated chocolate to make quite 
brown. Put in dish and steam one and one-fourth hours. Serve with 
whipped cream or foamy sauce. Mrs. Wallace C. Short. 

Boiled Indian Pudding. — One well beaten egg. one-half cup of 
sour cream or two tablespoons of butter beaten with the egg, two cups 
of sour milk, one-fourth teaspoon of ginger, one rounding teaspoon of 
soda, two and one-half cups of corn meal and one-half cup of flour. 
Stir all together well. Put into a wet bag (made of good thick 
cotton) allowing room in the bag for one-third rising of the pudding. 
Boil in the kettle with the meat when having a boiled dinner; be sure 
to have the water boiling when it is put into the kettle and have 
water boiling on the stove to add to the kettle as needed. When 
adding vegetables be careful not to hit the pudding or stop the boil- 
ing of the water. Boil two hours, and serve with cream sweetened 
with maple sugar. Mrs. F. W. Lawrence. 

Blueberry Pudding. — Cream together one cup of sugar and butter 
size of an egg, add one beaten egg, one cup of sweet milk with half 
teaspoon of soda, one pint of flour with a large teaspoon of cream 
tartar, one pint of berries; thoroughly dry berries after washing. 
Pour in mould and steam one hour. Serve with sauce. 

Mrs. John King. 

Cranberry Pudding. — One-half cup of sugar, piece of butter the 
size of a walnut, one egg, one-half cup of milk, one and one-half 
cups of flour, one teaspoon of baking powder, one-half pint of cran- 
berries. Steam three-quarters of an hour. See Cranberry Sauce. 

Mrs. Marshall Howard. 



Puddings 



169 



Coffee Pudding. — Moisten one quart of bread crumbs with coffee, 
one cup of brown sugar, one cup of chopped raisins, two tablespoons 
of flour, three eggs beaten light, season with one-half teaspoon of 
cinnamon, one-fourth teaspoon of cloves, one-fourth teaspoon of nut- 
meg. Steam one hour. Serve with Sauce No. 5. Mrs. Capron. 

Raisin Puffs.- — One-half cup of butter, one of sugar, one of sweet 
milk, and two of flour, two eggs, two teaspoons of baking powder, 
one cup of raisins, stoned and chopped. Cream the butter and 
sugar, add the eggs well beaten: mix the flour and baking powder 
and add the flour and milk alternately to the above mixture, then 
add the fruit with a little flour sprinkled over it. Steam in cups 
three-quarters of an hour. Place the cups in a steamer when the 
water is boiling and do not take off the cover until the pudding is 
cooked. Serve with whipped cream. Mrs. Chesley. 

Date Puffs. — Two eggs, one cup of sugar, one- fourth cup of 
butter, one-fourth cup of milk, one teaspoon of baking powder and 
flour to make a thin batter. Stir in one cup of stoned dates. Fill 
muffin cups half full and steam thirty minutes. Serve with liquid 
sauce. . Mrs. E. G. Mason. 

Puff Pudding. — One pint of flour, two teaspoons of baking powder, 
a little salt, milk to make a stiff batter. Put one-half of the batter 
in a pudding dish; then a generous layer of fruit with a sprinkling 
of sugar, then the remainder of the batter. Steam one hour. Serve 
with whipped cream and sugar or sauce. 

Roly Poly. — Take good soda biscuit crust, roll one-half inch thick 
and spread with any kind of fruit, fresh, preserved or dried. Roll 
over and over fastening the ends so the juice will not escape. Put 
it on a plate, place in steamer and cook one and one-half hours. 
Serve with cream and sugar or a sauce made from the juice of the 
fruit. Dried fruit must first be soaked in water. Cherries are especially 
good for this pudding. 

Pudding Made of Cake. — Break up plain or fruit cake and place 
in a pudding dish, cover with milk and let it stand an hour or two, add 
one well beaten egg, sugar, if necessary, as the frosting on the cake 
sweetens it (if there is any) and bake one-half hour. Serve with any 
good sauce. Addie Trudeau. 

Woodford Pudding. — Beat the yolks of three eggs well, add one 
cup of sugar, one-half a cup of butter rubbed to a cream, one cup of 



170 



Puddings 



flour and one cup of jam (blackberry) or preserves, one-half a salt- 
spoon of cinnamon, whites of three eggs, beaten stiff, and one tea- 
spoon of soda dissolved in three teaspoons of sour milk. Put in a 
pudding dish and bake slowly in a moderate oven from thirty to 
forty minutes. Serve with plain or whipped cream. 

Miss Mary Fay. 

Orange Marmalade Pudding. — One cup of fine bread crumbs, one- 
half cup of sugar, one cup of milk or cream, four eggs, two teaspoons 
of butter, one cup of orange marmalade; put the butter and sugar 
together, add the yolks well beaten, the milk, bread crumbs and the 
whites whipped to a froth. Put a layer of this in the bottom of a 
well-buttered mould, spread thickly with some thick marmalade, then 
another layer of the mixture until the mould is full, having the custard 
mixture at the top. Bake in a moderate oven about one hour, turn 
out of the mould upon a dish and serve with sweetened cream or 
custard. Mrs. Estes. 

Baked Indian Pudding. — Four tablespoons of meal, one-half a cup 
of molasses, one-half teaspoon of soda dissolved in a little water, a 
piece of butter the size of a walnut, one and a half pints of milk, 
one-half cup of raisins, one egg. Scald one pint of the milk, stir in 
the meal, then molasses, butter, salt and one egg. Cook in a double 
boiler, turn into a pudding dish and bake one hour, stirring in the 
remainder of the milk occasionally. Mrs. Carrie King Hall. 

Baked Indian Pudding. — Scald together one and one-half table- 
spoons of Indian meal and one pint of milk. When cool add two Avell 
beaten eggs, butter the size of a lemon, one-third cup of sugar, a little 
salt, cinnamon, cloves and nutmeg to taste. One-half cup of seeded 
raisins or one cup of apples, add one quart of milk. Pour into baking- 
dish and bake three or four hours, stirring several times. 

Mrs. Mina McClary Campbell. 

Indian Pudding. — Scald one pint of milk. Stir in four tablespoons 
of Indian meal, salt, and cook until thick. Let slightly cool. Add one- 
half cup of molasses, one-half teaspoon cinnamon, two eggs beaten well 
with one-half cup of sugar. One pint cold milk. Bake two hours. 
After it has baked one-half hour, add one-half cup of cold milk. Do 
not stir. Serve warm with whipped cream. Mrs. C. M. Pollard. 

Brown Betty. — One cup of bread crumbs, two of chopped apple 
and one of sugar. Butter a deep dish and put in a layer of apple, 
sprinkled with sugar and cinnamon, and add bits of butter, then a 



Puddings 



171 



layer of bread crumbs and continue in layers until apple and bread 
are all used, having bread crumbs on top. Bake about an hour and 
have the dish covered during the first part of the baking, then brown. 
Serve with whipped cream or Fairy butter. Mrs. Harry House. 

Cottage Pudding. — ■ Cream together three-fourths of a cup of sugar 
and butter the size of an egg; add one well beaten egg, one small 
half cup of sweet milk and two heaping teaspoons of baking powder 
in a large cup of .flour. Bake in a shallow tin and serve warm with 
foaming or harji sauce. Mrs. Breed. 

Steamed Cottage Pudding. — One egg well beaten, one cup of 
sugar, two tablespoons of melted butter, one cup of sweet milk, two 
cups of flour, one teaspoon of cream tartar, one-half teaspoon of soda, 
salt. Steam one hour. Serve with a sauce. Mrs. Munger. 

Apple Dumplings. — One and a half cups of flour, one heaping 
teaspoon of baking powder, three tablespoons of butter rubbed in the 
flour, wet with milk as soft as you can possibly roll. Roll about one- 
fourth of an inch thick and cut into five squares, put one-half of a 
good-sized apple (cut into quarters), in center of square, bring the 
corners into the center and pinch together well. Put this upper part 
on the hot sauce in the pan and bake in oven about three-quarters of 
an hour. 

For the sauce take one large cup of sugar, one -half cup of 
butter, one tablespoon of flour rubbed together; when well mixed add 
one and one-half cups of boiling water, cook on top of the stove in 
the baking pan while preparing the dumplings; season with nutmeg, 
vanilla or lemon. Ida Mitchell. 

Baked Apple Dumplings. — One pint of flour, two small teaspoons 
of baking powder, two tablespoons of butter, a little salt, water 
enough to make a soft dough. Roll out and cut into six pieces, fill 
with apples, sprinkle over a little sugar, a little cinnamon, fold in 
shape, press the edges well together, make a little opening in the cen- 
ter for the steam to escape, place in a baking tin and pour over them 
one cup of boiling water. Sprinkle each one with sugar and bake in 
a quick oven one-half hour. Serve with cream. Any kind of fruit 
may be used. Addie Stevenson. 

Steamed Apple Dumplings.— Pare tart, mellow apples ; remove the 
cores and fill with sugar; take one quart of flour, three teaspoons of 
baking powder and one tablespoon of shortening; mix with sweet milk 



172 



Puddings 



or water as soft as possible; roll out and cut in squares of sufficient 
size to hold an apple; put on a plate and steam half an hour in a 
steamer. Serve with cream and sugar or sauce. Mrs. A. G. Crooks. 

Baked Apple Pudding. — Pare, core and quarter enough tart apples 
to cover a shallow baking tin. Take one pint of flour, rub in butter 
the size of a lemon and add two teaspoons of baking powder, and 
about one cup of milk for the batter; pour this over the apples. When 
baked and ready to serve turn it out into a plate having the apples 
on top. Serve with maple syrup sauce, or whipped cream. 

Mrs. McClary. 

Fruit Pudding. — Cream one cup of sugar and a tablespoon of 
butter, add two well beaten eggs, one-half cup of milk, one teaspoon 
of baking powder sifted in two cups of flour. Make into a batter and 
pour over any kind of fruit which has been placed in a pan and bake. 
Serve with Strawberry sauce. See Sauces. Mrs. Gallant. 

• Apple Kooker. — Take one-half a pint of sifted flour, three level tea- 
spoons of baking powder; rub in butter the size of an egg. Add sweet 
milk or water for a stiff batter. Put into a baking tin, slice apples 
on top with sugar and bits of butter. Season with salt, nutmeg and 
cinnamon. Sprinkle with a little water. Bake in a hot oven and 
serve immediately with sugar and cream. Mrs. Beman. 

Peach Cobbler. — Two cups of flour, two teaspoons of baking powder, 
one-half teaspoon of salt, two tablespoons of butter, one egg, three- 
fourths of a cup of milk, one quart of peeled peaches. Sift together 
the flour, baking powder and salt, rub in the butter. Beat the egg 
to a cream and add to the milk. Mix all together, turn on a floured 
board, roll gently until about a quarter of an inch thick. Line the 
sides of pudding dish with a strip of the paste, invert a teacup in 
the center of the dish and place the peaches around it. Sprinkle 
liberally with sugar, put on the top crust and bake one-half hour in 
quite a hot oven. When the pudding is cut the cup will be found filled 
with syrup, which is used for the sauce. It is best to invert the pud- 
ding on a. deep platter. Mrs. W. H. King. 

Grape Nut Pudding. — Put three tablespoons of grape-nuts into 
two cups of milk, place on back of stove in baking dish one hour, 
stirring frequently; add one-half cup of sugar, two beaten eggs, pinch 
of salt and bake like custard. Serve hot with Fairy butter sauce, or 
cream and sugar. Miss Alice L. Hyde. 



Puddings 



173 



Bread Pudding. — Three-fourths of a pint of grated bread crumbs, 
one and one-half pints of milk, two eggs, one tablespoon of melted 
butter, three tablespoons of sugar, a pinch of salt, one teaspoon of 
vanilla. Put into baking dish and bake from three-quarters of an 
hour to an hour. Serve with Sauce No. 3. Mrs. Griswold. 

Queen of Puddings. — One pint of bread crumbs, which should be 
dried thoroughly in the oven and crushed before using; one full quart 
of milk, yolks of three eggs, one cup of sugar, and a little salt; 
after baking spread a little jelly on the top; then a frosting made 
from the whites of the eggs and three tablespoons of sugar, brown a 
few minutes in the oven. Mrs. Amos B. Keeler. 

French Charlotte. — -Line a deep buttered dish with bread crumbs 
wet with melted butter; fill it heaping with layers of cranberry 
jelly and stewed apples — strained; sprinkle with a little powdered 
clove; cover with bread crumbs wet with melted butter; brown in the 
oven; turn out on a platter, and serve when nearly cold with powdered 
sugar or sweetened whipped cream. Mrs. Richardson. 

Chocolate Pudding. — Two cups of scalded milk, one cup of bread 
crumbs, one square of chocolate (or two tablespoons of cocoa), one- 
third of a cup of sugar, one egg, a pinch of salt, one teaspoon of 
vanilla. Scald the milk, then add the bread and let it become soft, 
then add the chocolate. Beat the egg slightly, add the sugar, salt 
and vanilla, mix thoroughly and add this to the milk and bread; 
bake twenty-five minutes. Serve with hard sauce. 

Anna Watterson. 

Fried Apple Turnovers. — One cup of sweet milk; one teaspoon 
of cream tartar; one-half teaspoon of soda; or one cup of sour milk 
and one-half teaspoon soda; salt; one egg, well beaten; flour to roll 
like biscuit; roll out and cut the size of a bowl; flour the upper side 
very lightly, fold through the center and fry in fresh lard; just before 
serving open carefully and put in cider apple sauce, sweetened and 
spiced to taste. Mrs. Ford. 

Prune Pudding. — A little over a pint of milk heated to the boiling 
point, one tablespoon of cornstarch, sugar to taste; three well-beaten 
eggs; let come to a boil and add one cup of stewed prunes without 
stones, pour into a buttered dish and bake fifteen or twenty minutes. 
Serve with sauce or cream. Mrs. Frank Haven. 

Norwegian Pudding. — Wash and soak a half pound of prunes over 
night in two cups of water. In morning boil till soft, stone, add one cup 



174 



Puddings 



of sugar, one and a half cups of boiling water, a pinch of cinnamon 
and simmer five minutes. Dissolve one-third cup of corn starch in cold 
water, add to prunes and boil ten minutes. Add a tablespoon of lemon 
juice. Pour in mould, chill and serve with cream. 

Cornstarch Pudding. — Put one pint of milk in a double boiler 
and when it boils add two tablespoons of cornstarch dissolved in a 
little cold milk, three of sugar and a pinch of salt. Stir until cooked, 
take from the stove and stir in the well beaten whites of three eggs, 
flavor to taste and pour into a mould or cups. Make a boiled custard 
of the yolks, a pint of milk and a half cup of sugar, flavor with 
vanilla and serve ice cold with the pudding. This pudding may be 
varied by adding cocoanut or grated chocolate. 

Mrs. George Hawkins. 

Cornstarch Meringue. — One quart of milk, three tablespoons of 
cornstarch dissolved in a little of the milk, three-fourths of a cup 
of sugar and the yolks of four eggs. Scald the milk in double boiler, 
add cornstarch and when cooked the well-beaten yolks. Flavor with 
lemon. Put in a pudding dish and cover with a meringue of the 
whites of the eggs and two tablespoons of sugar; brown in the oven. 
To be eaten cold with whipped cream. Libbie Rogers McKenna. 

Minute Pudding.— One quart of milk, six tablespoons of flour, 
saltspoon of salt and one egg. Stir flour, and salt into a little of the 
cold milk. Heat the remainder of the milk and when at the boiling 
point stir in the flour. Cook ten minutes or more and just before 
taking from the stove stir in the egg beaten lightly. Pour into the 
dish in which it is to be served. To be eaten with maple sugar and 
cream. Miss Hattie Knapp. 

German Puffs. — One pint of sweet milk, five tablespoons of flour, 
one tablespoon of melted butter, six eggs (leaving out the whites of 
three) well beaten; bake in buttered cups, half filled, twenty minutes 
in a hot oven. 

For Sauce. — Beat the whites of three eggs to a stiff froth; add a 
coffee cup of powdered sugar and the juice of two lemons. 

Mrs. Piufus Lowe. 

Baked Batter Pudding. — • Four eggs well beaten, eight tablespoons 
of flour stirred in carefuly, one quart of milk added slowly, and a 
pinch of salt. Pour into an earthen baking dish and bake one-half hour. 
Serve with sauce. Mrs. Belding. 



Puddings 



175 



Peach Pudding. — Place fresh or canned peaches in a baking dish, 
sprinkle over a little sugar; scald a pint of milk in a double boiler, 
add two tablespoons of cornstarch in half a cup of sugar. Just before 
taking from the stove add the stiffly beaten whites of two eggs and 
pour over the peaches. Before serving pour whipped cream over the 
top. Plums or strawberries may be used. Addie Trudeau. 

Peach Sponge Pudding. — Three eggs, one cup of sugar, three table- 
spoons of cold water, one cup of flour, two even teaspoons of baking 
powder, pinch of salt. Beat the yolks, add the sugar and beat to a 
cream, then add the water, sift baking powder in the flour and add 
to the above. Beat the whites stiff, stir in lightly, and bake in three 
layers. Take the canned peaches, liquor strained off, or other fruit 
and put between the layers, with as little juice as possible. Beat the 
whites of three eggs with three tablespoons of sugar, put over the top 
and sides of the pudding and sift sugar over. Brown in the oven 
and serve with whipped cream. To be eaten cold. Mrs. Spann. 

Rice Pudding. — One and a half cups of cooked rice, two cups 
of milk, two tablespoons of sugar, one egg well beaten, three-fourths 
of a cup of raisins, stoned. Bake about one-half hour. Serve with 
hard sauce. 

Rice Pudding. — - To one quart of milk add two tablespoons of 
rice — place on the back of the stove for one hour. Then sweeten, 
salt and flavor with vanilla to taste. Put in the oven and bake slowly 
from two and one-half to three hours. Run a spoon in at the side 
a few times to mix the rice from the bottom with the milk, being 
careful not to disturb the surface of the pudding. When taken from 
the oven it must be very moist, so when ice cold it will be creamy. 
Nutmeg may be put on top if desired. Mrs. Breed. 

Rice Custard. — One quart of milk, one-half cup of rice, a little 
salt; steam one and a half hours. Just before taking up stir into it 
the yolks of four eggs beaten with four tablespoons of sugar; turn 
into a pudding dish, spread the beaten whites of the four eggs over 
the top and brown slightly. Mrs. Hiram French. 

Turkish Rice. — One-half cup of rice, one-half cup of sugar, one-half 
cup of washed and roasted almonds, put through meat grinder. A 
little salt, two and a half cups of water, cook in a double boiler. 
Stir often. Pour into a dish and cover top with powdered almonds 
and a little cinnamon. Serve hot or cold with cream, Mrs. Garner, 



176 



Puddings 



Creamed Rice. — One -half cup of rice, one quart of milk, one-third 
cup of sugar and one-half teaspoon of salt. Cook in a double boiler 
two hours and a half, beat occasionally with a silver fork. Very nice 
served with fresh fruit and whipped cream. 

Mrs. Mabel Hickok Baker. 
Cocoanut Pudding. — To one quart of sweet milk add ten table- 
spoons of grated cocoanut and the beaten whites of five eggs; put 
in pudding dish and bake one hour. Serve cold with sugar and cream. 

Mrs. Austin. 

Manioca Pudding. — Three tablespoons of manioca, one quart of 
milk, a very small piece of butter and a little salt: soak the manioca 
in a pint of milk over night; in the morning add the other ingredi- 
ents; cook in double boiler, stirring all the time until it thickens; 
then pour in a pudding dish to cool. When cool put the beaten whites 
of two eggs sweetened a little over the top, and drop on currant jelly, 
which improves the taste as well as the looks. Serve with cream, 
sweetened and flavored with lemon and a little vanilla; whip cream 
enough to thicken. Mrs. S. Greeno. 

Tapioca Pudding. — Soak four tablespoons of tapioca over night 
in one quart of sweet milk; in the morning put in double boiler and let 
come to a boil; stir frequently; add one tumbler of sweet cream, half 
a tumbler of sugar and one-third teaspoon extract of lemon; beat the 
yolks and whites of four eggs separately and stir them in; bake three- 
quarters of an hour. Good warm or cold. Mrs. Austin. 

Tapioca Pudding. — Six tablespoons of tapioca, one quart of milk, 
three eggs; soak the tapioca over night in cold water, sweeten and 
flavor to taste. Heat the milk and tapioca moderately and bake one 
hour. 

Sauce. — Stir to a cream four tablespoons of sugar, two of butter, 
one of flour, then beat the white of an egg to a stiff froth and add 
to the above. Pour in one gill, or teacup, of boiling water, and stir 
rapidly. Flavor with nutmeg, lemon and rose. Mrs. C. J. Lawrence. 

Tapioca Caramel Pudding. — Soak one cup of tapioca in a generous 
quart of water over night, add three cups of brown sugar and bake 
slowly one and one-fourth hours, stirring occasionally. When done, 
add the juice of one lemon and one teaspoon of vanilla. Serve with 
cream. Mrs. Wallace C. Short. 

Pineapple Tapioca. — Put three-fourths of a cup of tapioca in one 
quart of water, soak over night. Let it cook slowly on the back of 



Puddings 



177 



the stove until tender, adding more water if necessary. Then add 
the juice of one lemon, sweeten to taste. Stir in a fresh pineapple, 
chopped, or add the canned pineapple. When done stir in the beaten 
whites of three eggs. Place in serving dish and serve cold with 
whipped cream. Miss Hattie H. Webster. 

Peach or Apple Tapioca. — Soak one-half pint of tapioca in cold water 
for two or three hours, then set on the stove until it boils. Sweeten 
with white sugar. Peel and slice ripe peaches or apples to nearly fill 
a baking dish and sprinkle over them white sugar; pour over the 
tapioca and bake slowly one hour. To be eaten with cream and sugar. 

Mrs. Robert Miller. 

Strawberry Tapioca. — Soak half a cup of tapioca over night. Place 
half of it in a deep pudding dish and sprinkle with sugar. Then put 
a layer of a pint of strawberries, then the rest of the tapioca, then 
another layer of strawberries, sprinkle each, layer with sugar. Fill 
the dish full of water and bake until perfectly clear. Serve cold with 
cream and sugar. Mrs. Temple. 

Date Tapioca. — One and one-half pounds of dates, one cup of tapioca; 
one-half cup of sugar. Cook the tapioca in water until it is clear. Add 
stoned dates and sugar and bake three-quarters of an hour. Serve with 
cream and sugar. Miss Mta Dustin. 

Coffee Tapioca. — Soak one-half cup of Pearl Tapioca in a little water 
over night. In the morning drain and add two cups of cold coffee and 
one cup of sugar. Put in double boiler, cook one and one-fourth hours. 
When cooked add one teaspoon of vanilla. Pour in a mould and serve 
cold with cream and powdered sugar. Mrs. George E. Gorham. 

Date Pudding. — A cup of chopped dates, one of nuts, a tablespoon of 
flour, a level teaspoon of baking powder, a half cupful of sugar and 
three eggs, mix together well the dates, nuts, sugar, flour and baking 
powder. Stir in the well beaten yolks of eggs and lastly fold in the 
stiffly beaten whites of eggs. Bake in slow oven one-half hour. Serve 
with whipped cream. Mrs. Grace Munger Cantwell. 

Date Tartar. — One cup powdered sugar, three eggs beaten separately, 
one cup of dates cut small, one cup of nuts cut fine, one cup of cold 
water, two heaping tablespoons of flour, one and one-half teaspoons 
baking powder. Bake in long shallow tin. When ready to serve cut 
in squares and fill with sweetened whipped cream flavored with 
vanilla. Mrs. Estes. 



178 



Puddings 



A souffle is not so difficult a dish to make as many think. Often 
it is not the preparation nor the baking, but that the souffle has been 
moved too suddenly from the heat of the oven; it is always much 
wiser to open the oven door a very little at first, widening it very 
gradually so that the change of temperature may not be too sudden. 
If one is careful to do this and not wait too long before serving, one 
may be reasonably certain of success. 

Egg Souffle. — One cup of milk, four eggs, yolks and whites beaten 
separately, add a pinch of salt to the whites, one tablespoon of flour 
and two of sugar. Boil the milk, add flour and sugar mixed with a 
little of the cold milk, let cool. Put in the yolks and then fold in 
the whites carefully. Pour into a baking pan and place in a pan of 
hot water. Bake in a moderate oven. Serve with any hot cream 
sauce. Mrs. Mary Flanagan. 

Prune Souffle. — One pound of prunes stewed until tender and 
the water well boiled down; put them through a colander. Beat the 
whites of five eggs stiff ; add two cups of sugar to the prunes and 
two tablespoons of lemon juice, then the beaten whites, and mix all 
thoroughly and bake twenty minutes in the dish in which it is to be 
served. Serve immediately. Use any pudding sauce. 

Miss Alice Watkins. 

Omelette Souffle. — Six whites and three yolks of eggs, three table- 
spoons of pulverized sugar. Beat the yolks and sugar to a light 
cream, add a little flavoring, beat the whites to a very stiff froth. 
Put the yolks and sugar in a deep bowl, pour the whites over and 
mix carefully. Turn into a baking dish slightly buttered, smooth 
over the top, sprinkle with sugar, bake in a moderate oven about ten 
minutes. Serve immediately. Miss Ella J. Flanders. 

Custard Souffle. — Two scant tablespoons of butter, two tablespoons 
each of flour and sugar, one cupful of milk, four eggs. Let the milk come 
to a boil. Beat the flour and butter together; add to them, gradually, 
the boiling milk, and cook eight minutes, stirring often. Beat the sugar 
and yolks of eggs together; add to the cooked mixture, and set away 
to cool. When cool, beat the whites of eggs to a stiff froth, and add to 
the mixture. Bake in a buttered pudding dish about twenty-five 
minutes in a moderate oven. Serve immediately with whipped cream. 

Mrs. George Hawkins. 



Puddings 



179 



Sweet Omelet. — Three eggs beaten light, pinch of salt and two 
tablespoons of cream; stir well. Put butter in an omelet pan and 
when melted pour in the eggs. When the eggs are about half done, 
drop on one-third of a pint bottle of raspberry jam or any canned 
fruit desired. Turn over like an omelet and serve. 



PUDDING SAUCES 



Pudding Sauce, No. i. — Add to one cup of sugar one egg, white and 
yolk beaten separately; stir in three tablespoons of boiling milk just 
before serving; flavor with vanilla. Mrs. Hiram H. Thompson. 

Pudding Sauce, No. 2. — Butter the size of an egg, rubbed with 
one tablespoon of cornstarch, three tablespoons of sugar, one pint 
of boiling water, flavor with vanilla or lemon. Put in a double boiler 
and simmer one hour or until clear. Mrs. Ralph. 

Pudding Sauce, No. 3. — Butter the size of an egg, one-half of a 
cup of sugar, one egg. Cream the butter and sugar thoroughly, into 
this drop the egg unbeaten, then beat all well; add two tablespoons 
of boiling milk, a little nutmeg and stir to a "good foam. 

Mrs. Griswold. 

Pudding Sauce, No. 4. — One cup of sugar, one-half a cup of butter, 
one egg. Stir the butter and sugar to a cream, add the beaten yolk 
and then three tablespoons of boiling water, mix in a bowl and set 
in a dish of hot water until ready for use, then add the beaten white 
of an egg. Flavor to taste. Mrs. Lucy King Allen. 

Pudding Sauce, No. 5. — One egg beaten light, add grated rind and 
juice of one lemon; three-fourths of a cup of pulverized sugar. Just 
before serving add one cup of cream whipped and beat all together. 

Mrs. Capron. 

Cream Sauce. — Cream one cup of powdered sugar and one cup of 
butter together, add one-half a cup of cream. Place bowl in hot water 
just before going to the table. It does not want to cook, just get hot 
and dissolve. Flavor to taste. Miss Mary Fay. 

Cream Sauce. — One cup of powdered sugar, one egg, two cups of 
whipped cream; beat the white of the egg to a stiff froth; add the 
yolk and sugar, and beat well; flavor and add the cream last of all. 

Foaming Sauce. — One-half cup of butter; one cup of sugar; yolk 
of one egg beaten to a cream, one -ha If a tablespoon of flour or corn- 
starch; add one cup of boiling water; place in a kettle of boiling 
water until it thickens; add the beaten white of one egg; flavor after 
removing from the fire. Mrs. W. L. Collins. 

[180] 



Pudding Sauces 



181 



Vevy Sauce.— One cup of powdered sugar and one-half cup of 
butter creamed together. Add one well-beaten egg and two table- 
spoons of boiling water. Flavor with vanilla. Miss Faith Chipperfield. 

Sour Sauce. — One cup of sugar, one level tablespoon of flour and 
two tablespoons of butter rubbed to a cream; one-half cup of vinegar; 
one egg well beaten; add one-half cup of hot water and stir while 
cooking. Mrs. Whittelsey. 

Velvet Sauce. — Yolks of two eggs, one cup of sugar, one table- 
spoon of butter and one cup of milk. Beat the eggs, butter and sugar 
together. Heat the milk and add to the eggs, then place on the stove 
and stir until it comes to a boiling heat. Flavor with vanilla or what- 
ever you please. 

Tutti-Frutti Sauce. — Half a cup of raisins, seeded and chopped; 
one tablespoon each of blanched and chopped almonds, chopped citron, 
lemon juice, and half the grated rind of a lemon with the same 
quantity of orange peel. One tablespoon of butter creamed with a 
cup of powdered sugar; one cup of boiling water; as much arrow- 
root as will lie on a dime. Heat the water and pour over the fruit, 
nuts, and grated peels. Cover and leave in a vessel of boiling water for 
an hour. Then beat in the creamed sugar and butter with the arrow- 
root; heat to a boil and serve. 

Strawberry Sauce. — Make a hard sauce; add the whipped white of 
one egg and a cup of strawberries mashed to a pulp. Any fruit may be 
added in the same way and makes good sauce for fruit puddings. 

Mrs. Belding. 

Strawberry Sauce. — Cream together one-half cup of butter and 
one and a half cups of powdered sugar, add one small can of berries 
which have been put through a sieve, beat all one -half hour with egg 
beater, add one-half cup of cream, whipped. Mrs. Gallant. 

Hard Sauce or Fairy Butter. — Cream one-half cup of butter, add 
gradually stirring all the time one cup of powdered sugar and the 
beaten white of one egg, beat until light and creamy. Flavor with 
nutmeg, vanilla or lemon. 

Pudding Sauce. — Cream together four tablespoons of sugar and 
butter half the size of an egg. add one unbeaten egg, and beat very 
thoroughly, then add one pint of cream, whipped. Flavor to taste. 

Mrs. H. C. Putnam. 



182 



Pudding Sauces 



Lemon Sauce. — One cup of sugar, half a cup of butter, one egg 
beaten light, one lemon, juice and grated rind, or one tablespoon of 
vinegar, half a cup of boiling water; put in a tin basin and steam. 

Lemon Sauce. — Cream half a cup of butter, add gradually one 
cup of powdered sugar, and beat until light; add the whites of two 
eggs, one at a time, beating steadily. When about ready to serve 
set the sauce-pan containing the sauce in boiling water over the fire; 
add one-fourth cup of lemon juice and one-fourth cup of boiling water 
and stir until creamy. Remove to a cooler dish and serve at once. 
The flavor of lemon will be heightened by grating a little of the yellow 
rind into the butter and sugar. Janet McKenzie Hill. 

Lemon or Orange Sauce. — Two teaspoons of cornstarch, one cup 
sugar, sifted together; pour over one pint of boiling water and cook 
until clear; then add the juice and rind of one lemon and two table- 
spoons of butter. Serve. Janet McKenzie Hill. 

Sauce for Cranberry Pudding. — One cup of sugar, one egg, one- 
half cup of milk. Scald the milk, beat the egg and sugar together a 
long time, pour in the milk. Flavor and serve immediately. 

Mrs. Marshall Howard. 

Maple Syrup Sauce. — Two cups of maple syrup, a piece of butter 
the size of an egg, one tablespoon of flour, stirred with a little cold 
water. Cook slowly one hour. This is very nice for apple pudding. 

Lizzie Peach. 

Maple Sugar Sauce. — Boil one-fourth of a pound of maple sugar 
and a half a cup of water until it begins to spin a thread. Take 
from the fire and add the juice of one lemon. Beat the whites of two 
eggs until frothy, add the syrup gradually beating all the time; 
when well mixed stir in one-half cup of cream and serve. 

Table Talk. 

Brown Sugar Sauce. — Blend one and one-half teaspoons of flour 
with two teaspoons of butter and mix with three-fourths cup brown 
sugar and three-fourths cup boiling water. Boil until it thickens and 
add one-half teaspoon vanilla. Excellent served on hot ginger bread 
for dessert. Mrs. Sally Crooks Robinson. 

Orange Sabayon Sauce. — In the double boiler, cream one-fourth cup 
of butter, add the yolks of four eggs, one at a time, and beat in thor- 
oughly. Add one-fourth cup of sugar and when all are blended, four 



Pudding Sauces 



183 



tablespoons of cream and cook over hot water, stirring constantly. 
When thickened slightly, add one-fourth cup of orange juice and one 
teaspoon of lemon juice. Janet McKenzie Hill. 

Cold Sabayon Sauce. — Beat one whole egg and-two yolks, add a half 
cup of sugar, beat well, add one-half cup of fruit juice and cook over 
hot water till thick. Cool and when ready to serve, fold in one-half cup 
of cream beaten firm. 

Melba Sauce. — Pour off part of the juice from a can of raspberries. 
Press the pulp through a fine sieve, to this add a half cup of sugar 
and stir over the fire till boiling. Chill and serve. 

When made of fresh berries, add a cup of sugar to a pint of berries, 
let stand a few hours and press through a sieve. 

Mrs. George Hawkins. 

Maraschino Sauce. — Sift together one teaspoon of arrow root and 
one-third cup granulated sugar, pour on two-thirds cup boiling water 
and cook five minutes; add half a tablespoon of butter, one-fourth cup 
of Maraschino cherries cut in half, half a cup of Maraschino syrup and 
a teaspoon of lemon juice. Mrs. Sumner. 

Vanilla Sauce. — Put a pint of milk in double boiler, beat yolks of 
three eggs, pinch of salt and two tablespoons of sugar till light. Add 
carefully to the milk, stirring constantly till thickened and cooked. 
Add a teaspoon of vanilla and use when cold. Viola Vivlamore. 

Caramel for Flavoring. — Put one cup of granulated sugar into a 
dry frying pan. Stir until it not only melts but turns dark. Be 
careful not to burn. If it is to be used at once, heat whatever is 
used with it before adding to the caramel. If for future use, add 
one cup of boiling water to the caramel, simmer five minutes and 
bottle when cold. Mrs. Sarah Robb Taylor. 



DESSERTS 



Ambrosia. — Eight fine sweet oranges peeled and sliced, half a 
grated coeoanut, and half a cup or more of powdered sugar; arrange 
the oranges in a dish; then a layer of sugar, cocoanut, then sugar, 
and so on until the dish is full. A layer of pineapple improves it. 

Mrs. Barney. 

Pineapple Ambrosia. — Soak one cup of tapioca over night in one 
quart of water. In the morning put on the back of the range with 
one cup of sugar and a pinch of salt. Cook until clear. Remove 
from the fire and while hot stir in one can of grated pineapple. Put 
in a mould and when cold serve with whipped cream. If fresh fruit 
is used, chop, and put in more sugar, and cook ten or fifteen minutes 
after the fruit is in. Mrs. Beman. 

Charlotte Russe. — One-half box of gelatine, one cup of sugar, 
nearly one quart of milk, one pint of cream, whipped, three eggs; 
dissolve the gelatine in the milk; when hot add the eggs, well beaten; 
when nearly cold add whipped cream; season with vanilla. Line the 
moulds with sponge cake and fill with the mixture. 

Mrs. D. W. Lawrence. 

Charlotte Russe. — One pint of cream whipped light, one-half an 
ounce of gelatine dissolved in a gill of hot milk, whites of two eggs 
beaten to a stiff froth, one small teacup of powdered sugar, one small 
teaspoon of vanilla, a few drops of almond; mix the cream, eggs, and 
sugar; flavor and beat in the gelatine last; it should be quite cold 
before added. Line a mould with slices of sponge cake or lady fingers; 
fill with the mixture and set on the ice to cool. This quantity will 
fill two moulds. Mrs L. C. V\'ead. 

Charlotte Russe. — One ounce of isinglass (two and one-half sheets), 
one-half pint of milk, three eggs, one and one-half cups of sugar. 
Melt the isinglass in the milk on the back of the stove, stirring often. 
Beat the eggs and add the sugar; when the isinglass dissolves pour 
over the eggs and beat well; whip one and one-half pints of cream, 
flavor with vanilla and add to the above mixture. Line moulds with 
slices of sponge cake and fill; this will make two moulds. 

Mrs. Delia H. King. 

One tablespoon of granulated gelatine equals one-fourth box of 
gelatine. 

[184] 



Desserts 



185 



To Bake Custards. — Custards and all puddings cofnposed largely of 
eags should be baked at a low uniform temperature. For this rea- 
son it is advisable to set the dish containing the custard or pudding 
in a pan of hot water in the oven. 

Cup Custards. — For six cups of custard take one pint of milk, 
three tablespoons of sweet cream, three eggs; three tablespoons of 
maple sugar — beaten with the eggs, and a little nutmeg. Fill 
the cups, set in a dish of hot water and bake half an hour. 

Miss Chambers. 

Caramel Custards. — Put four tablespoons of granulated sugar in a 
clean frying pan, and stir over a moderate fire till it melts, being- 
careful not to let it become too dark. Divide this into six small cups, 
turning each so that the bottom part of the sides may be coated 
with the caramel. Make a custard of three eggs, and four table- 
spoons of sugar, one pint of milk and one teaspoon of vanilla. Pour 
this mixture into the cups, set them in a pan of hot water and bake 
in a moderate oven till firm in the center. Chill and unmouid onto 
individual dishes. The caramel will form a sauce around each. 

Addie Stevenson. 

Caramel Custard. — Put one-half cup of sugar in spider, stir con- 
stantly over hot part of range until melted to light brown color. 
Add gradually one pint of scalded milk. Beat five eggs and yolks of 
two, stir in one pint of milk and add to the caramel mixture. Then 
pour into a buttered melon mould, set it into a pan of hot water and 
bake in slow oven until firm. Chill, turn on platter and garnish with 
whipped cream slightly sweetened and flavored with vanilla. 

Mrs. George Hawkins. 

Cup Caramel. — Two cups of sweet milk, two tablespoons of corn- 
starch, two cups of brown sugar, one-half cup of English walnut 
meats. Place the sugar in an iron spider and melt to a smooth paste. 
Heat the milk and thicken with cornstarch. Slowly pour the thick- 
ened milk over the sugar, stirring constantly to prevent lumps. Add 
the nuts, which have been broken into pieces. Pour into cups for 
serving. When cold serve with whipped cream. Mrs. L. F. Hodge. 

Maple Caramel Pudding. — Whites of four eggs beaten lightly, 
one cup of maple sugar, and one-half cup of water, boiled to the thread. 
One-fourth box of gelatine dissolved in one-half cup of water, pour 



186 



Desserts 



half of the boiled sugar on gelatine, the other half over the eggs 
heating thoroughly. Flavor with vanilla and pour into mould. 

Custard. — Scald one and one-half cups of milk in double boiler. 
Add the well beaten yolks of four eggs with a little sugar and one 
teaspoon of cornstarch dissolved in a little cold milk and added to 
the boiling milk. Stir until mixture thickens and a coating is formed 
on the spoon, strain if necessary; chill and flavor. If cooked too long 
the custard 'will curdle. Serve with the pudding. 

Sarah Campbell. 

Floating Island. — Beat the yolks of three eggs, add one-fourth 
cup of sugar, one-eighth teaspoon of salt, mix well. Scald two cups 
of milk and pour over the egg mixture slowly, stirring constantly, 
put in double boiler and cook, stirring until mixture thickens and a 
coating is formed on the spoon, cool and flavor. If cooked too long 
the custard will curdle. Pour the cool custard into a glass serving- 
dish. Make a meringue of the whites of three eggs and two table- 
spoons of sugar, whip until you can cut it, then drop this by spoon- 
fuls over the custard. 

Raspberry Custard. — Make a custard in double boiler of one pint 
of milk, the yolks of two eggs, two tablespoons of sugar. Put a 
dessertspoon of raspberries in each of six custard glasses, fill nearly 
to the top with the custard when cold, adding the whites of the two 
well beaten eggs with a little sugar. Mrs. George H. Oliver. 

Nut Pudding. — Put two cups of brown sugar in a granite plate 
over the fire till it melts, being careful not to let it become too dark. 
Add it to one quart of scalded milk. Then add two well beaten eggs 
and two and one-half tablespoons of cornstarch dissolved in a little 
milk. Cook until thick and beat until smooth. Flavor with vanilla 
and add one-half or one cup of English walnuts, chopped. Put in 
mould and when cold serve with whipped cream. 

Mrs. Macintosh. 

Walnuts and Apples. — Wash, half and core eight apples. Place 
in sauce-pan with one cup of maple syrup, two tablespoons of but- 
ter, one and one-half cups each of chopped nuts and water. Boil 
until syrup is thick. Serve cold with cream. 

Mrs. Peter McDonnell. 

Apple Snow. — Peel two apples and grate them, while grating the 
apples put powdered sugar over them so they will not turn brown. 



Desserts 



187 



Add the beaten whites of two eggs to the apples and sugar and beat 
thirty minutes. It must be very stiff. Arrange in mound on a large 
dish and put it in a cool place. Boil one pint of milk, stir in one 
heaping teaspoon of cornstarch, when boiled stir in the two yolks, 
add a little sugar and vanilla. When a little cool pour this on the 
dish around the apple snow. Mrs. Edward Lawrence. 

Banana Pudding. — Arrange one dozen lady fingers or small squares 
of sponge cake in a fancy china or glass pudding dish. Upon these 
slice two good-sized bananas and sprinkle over them two tablespoons 
of sugar. Make a custard in double boiler of one pint of new milk, 
one teaspoon of cornstarch, one whole egg and the yolks of two, 
and one-half cup of sugar. While slightly warm pour over the bananas 
and cake. Make a meringue of the remaining whites of two eggs and 
heap on the top, sprinkle a tablespoon of sugar over it and place in 
the oven to brown and crisp. Serve cold. 

Mrs. Franklin Cooley. 
Orange Float. — One quart of milk, juice and pulp of two lemons, 
one coffee cup of sugar; add four tablespoons of cornstarch, mixed 
in cold water; let it boil fifteen minutes, stirring it; when cool pour 
it over four sliced oranges; spread over the top the beaten whites 
of three eggs; sweeten, and add a few drops of vanilla; serve with 
cream. Mrs. B. Webster. 

Chocolate Pudding. — Put one pint of milk and one-third of a box 
of gelatine on the stove until dissolved. Beat one-half cup of sugar 
with yolks of two eggs and four tablespoons of grated chocolate, 
pour this into the milk, beating until it foams. Put on stove and 
stir constantly until it almost boils; take off and stir in the well 
beaten whites of two eggs. Flavor with vanilla. Pour in mould and 
serve with cream. Mrs. Sadie Littlejohn Siewers. 

Chocolate Blanc Mange. — One-fourth pound of chocolate, one-half 
box of gelatine, one quart of milk, one cup of sugar; put all in a 
double boiler and cook one hour; when nearly cold flavor with vanilla. 
Serve with cream and sugar. Mrs. John King. 

Angel Food Pudding. — One loaf of angel food cake cut through 
the center, one pint of cream partly whipped, to which add one scant 
tablespoon of gelatine dissolved in water, one teaspoon of vanilla, 
four tablespoons of sugar. Let it stand in a cool place until it gets 
firm. Spread between the cake and over the top, sprinkle with chopped 
almonds and candied cherries. Mrs. William Breed. 



188 



Desserts 



Sponge Cake with Cream and Nuts. — Take part of a sponge cake, 
whip one pint of cream, sweetened a little, flavor to taste and spread 
on top of the cake. Sprinkle with one-half cup of chopped almonds 
or walnuts. Mrs. Breed. 

Irish Moss Blanc Mange.— Wash a small handful of the moss and 
put it into a quart of milk in double boiler and let steep at boiling 
point twenty or thirty minutes. Test by putting a spoonful to cool, 
if it thickens like jelly it is cooked. Strain, sweeten and flavor to 
taste. Put in mould and serve cold with cream. 

Mrs. George Hawkins. 

Devonshire Junket. — One quart of new milk, warmed to blood 
heat only. One junket tablet dissolved in a teaspoon of milk. Two tea- 
spoons of sugar; nutmeg or any other flavoring, coffee, chocolate, or 
fruit juice. If using the last named, a half cupful, and of milk one- 
half cup less must be used. Stir as little as possible, pour into serving 
dish and set aside to coagulate. Cool in the ice box. 

Mrs. W. S. Lawrence. 

Vanilla Bavarian Cream. — Soak one-half box of gelatine in one-half 
cup of water, beat the yolks of four eggs until creamy, then add one 
small cup of sugar. Scald one pint of milk in a double boiler, and pour 
slowly on the beaten eggs, stirring all the time. Return to the stove 
a moment to cook the eggs; add the soaked gelatine, one teaspoon of 
vanilla, stir until the gelatine is dissolved, then strain; when it is 
cold and beginning to set, mix in lightly one pint of cream whipped. 
Pour into a mould to harden. Mrs. George Hawkins. 

Coffee Bavarian Cream. — Omit vanilla and soften the gelatine in a 
fourth of a cup of clear, strong coffee instead of water. 

Chocolate Bavarian Cream. — Melt two ounces of chocolate over hot 
water with one-fourth cup each of sugar and boiling water, stir till 
glossy, add to the milk. Make as above. 

Maple Bavarian Cream. — Use a cup of 'maple sugar instead of 
granulated and proceed as for Vanilla Bavarian Cream. 

Caramel Bavarian Cream. — Caramelize three-fourths of a cup of sugar, 
add it to the hot milk with a fourth of a cup of sugar. 

Pineapple Cream. — Dissolve one-half box of Cox's gelatine in half 
a cup of cold water, add one cup of boiling water, the juice each of 
one lemon and one orange and enough of the juice from a can of 
sliced pineapple to make one and one-quarter cups; also one and one- 



Desserts 



189 



half cups of sugar. Place this mixture on stove and stir until per- 
fectly dissolved. Strain through cheesecloth and when beginning to 
thicken beat until white. Then add one pint of cream whipped, beat- 
ing both together thoroughly, adding one can sliced pineapple, cut into 
small pieces and well drained. Pour into mould and place on ice. 

Mrs. G. H. Hale. 

Spanish Cream. — Take one-third of a box of gelatine and dissolve 
in a pint of milk; boil ten minutes; add one cup of sugar; beat 
the yolks of four eggs and pour them in the hot milk, stirring 
briskly; again cook a little, as for custard; beat the whites stiff and 
pour the boiling custard on them; stir fast. Flavor with one tea- 
spoon of vanilla. When served pour around the mould a pint of 
sweetened whipped cream. Mrs. William Orcutt. 

Banana Float. — Soak one-third of a box of gelatine in a little 
cold water. Scald a pint of milk and a scant half cup of sugar 
together. Pour a little of the hot milk over the gelatine and stir until 
dissolved, then stir this into the rest of the milk and boil a few min- 
utes. When cool stir in two bananas broken in small pieces; mix 
well, pour into a mould and set on ice to cool. Unmould and serve 
with whipped cream sweetened and flavored. Addie Stevenson. 

Orange Charlotte. — Make a jelly of one-half a box of gelatine, 
one pint of orange juice and one and one -half cups of sugar, the 
juice of one lemon and one and one-half cups of water. When the 
jelly begins to thicken add slowly the well-beaten whites of four 
eggs, stir until the eggs and gelatine are thoroughly mixed. A pint* 
of whipped cream may be used instead of the eggs. Line a mould 
with sections of oranges and fill with the mixture. The above may 
be moulded and garnished with whipped cream and oranges or piled 
in a glass dish and garnished with bright jelly and orange. 

Coffee Cream.— One-half pint of boiling water, one heaping table- 
spoon of coffee, one-fourth box of gelatine, one-half cup of sugar. 
Pour the water on the coffee and let stand closely covered for fifteen 
minutes, then strain over the gelatine. When cold stir in the sugar 
and one pint of cream, whipped, beat lightly and pour in mould. 

Raspberry Sponge. — One-half box of gelatine dissolved in one-half 
pint of cold water, add one-half pint of boiling water, one pint of 
raspberry juice, sugar to taste. Beat in one pint of whipped cream 
when the above is partly set. and place in a mould. 

Nora McCarthy. 



190 



Desserts 



Bivou. — -Whites of four eggs, five tablespoons of powdered sugar, 
two tablespoons of gelatine. Beat the eggs to a stiff froth, then add 
the sugar. Pour a little water on the gelatine to soften, then place 
on the fire and let it dissolve. When boiling hot pour over the sugar 
and eggs. Beat for about twenty minutes after putting in the gela- 
tine. Flavor with one teaspoon of vanilla. Serve with plain or 
whipped cream and strawberry preserves. Mrs. William Breed. 

Trilby Pudding. — To two cups of cream, well whipped, add one 
cup of shelled walnuts, broken finely, three-quarters of a pound of 
marshmallows cut fine with scissors, one-fourth cup of confectioners' 
sugar; place in mould. When thoroughly cold serve, decorated with 
cherries. This will serve ten. 

Marshmallow Pudding. — One tablespoon of granulated gelatine, 
one cup of boiling water, one heaping cup of sugar, stir till dissolved. 
Whites of three eggs beaten very stiff, add gelatine mixture and when 
cool beat one-half hour. Add one-half teaspoon of vanilla, chopped 
nuts, pulverized macaroons or any fruit like grapes or cherries cut 
into dice may be added. Mrs. Gertrude Spann Lynn. 

Marshmallow Cream. — Dissolve one tablespoon of 0 X gelatine 
in one-half cup of hot water. When thoroughly dissolved add one- 
half cup of cold water, then pour it very slowly over the stiffly beaten 
whites of four eggs, keep on beating and add one cup of granulated 
sugar and one teaspoon of lemon extract. Wet a mould in cold water 
"and put in one-third of mixture, then a layer of Maraschino cherries 
cut small, then a layer of the mixture, then cherries, then the remainder 
of mixture. Have the cherries ready beforehand and work fast as 
it hardens quickly. Serve with whipped cream, sweetened and flavored 
with vanilla. Mrs. Frederick J. Seaver. 

Marshmallow and Pineapple. — One-fourth pound of marshmallows 
cut in quarters and placed in serving dish. Cover this over with one- 
half can of grated pineapple. Put plate or some light weight over 
and leave several hours or over night in refrigerator. If the marsh- 
mallows have not soaked up the juice, pour it off. When ready to 
serve sprinkle over with pecan nut meats broken fine and cover with 
whipped cream sweetened and flavored. Decorate with Maraschino 
cherries. Serve very cold. 

Other fruits may be used with the marshmallows. If cherries are 
used flavor cream with little bitter almond. Miss Jean Hawkins. 



D esserts 



191 



Marshmallow Pudding. — Soak one tablespoon of gelatine in one- 
half cup of water for one-half hour. Add whites of two eggs beaten 
thoroughly to one cup of sugar. Fill cup containing gelatine with hot 
water, add to whites and sugar and beat twenty minutes. Flavor all 
with vanilla or divide into three parts; color one pink and flavor with 
rose, color one green and flavor with pistachio, the other with vanilla. 
Put in mould in layers and serve with whipped cream. 

Miss Hepburn. 

Pineapple and Marshmallow Dessert. — Cut one half pound of marsh- 
mallows in quarters. Over this shred one-half pineapple being careful 
not to lose the juice. Sugar to taste. Serve with whipped cream, 
sw r eetened and flavored. One-half pound of marshmallows and one-half 
pineapple will serve four people. Mrs. Leslie Lathrop. 

Fairy Cream. — -One-half pound of marshmallows (or a ten cent 
box). Cut each in four pieces, one-fourth cup of Maraschino cherries, 
one-half to three-fourths cup of chopped walnut meats, one cup heavy 
cream, two tablespoons powdered sugar, pinch of salt and vanilla to 
taste. Put sugar, vanilla and salt in cream and whip, then add the 
marshmallows. Place on ice to chill, when ready to serve put in the 
cherries and nuts reserving some of the cherries to put on top with 
angelica cut in long narrow strips. Miss M. L. Piatt. 

Banana Whip. — • Force five bananas through a vegetable press and 
add to them the juice of one lemon, one cup of sugar and the white of 
one egg. Beat with an egg beater until frothy and serve in sherbet 
glasses soon after it is prepared as it will separate if it stands too 
long. Mrs. Ada Harwood Parmele. 

Delight. — One cup of Malaga grapes cut in small pieces, one cup of 
English walnut meats chopped fine, one cup of marshmallows cut in 
small pieces, two tablespoons of sugar, pinch of salt; mix all together 
and when ready to serve add one cup of whipped cream. 

Mrs. Mary Ambross. 

Cold Cabinet or Royal Pudding. — Soak one tablespoon of granulated 
gelatine in one-fourth cup of cold w T ater and add to a custard made 
of yolks of three eggs, one-third cup of sugar, two cups of milk and 
pinch of salt. Strain, cool and add a teaspoon of vanilla, or flavor to 
taste. Place a melon mould in a pan of ice water, butter slightly 
and decorate with candied cherries and angelica (well drained canned 
cherries and strips of citron may be used). Have five lady fingers 



192 



Desserts 



and six macaroons soaked in custard. Cover decorations with custard 
placing carefully by spoonfuls. When firm add layer each of lady 
fingers and macaroons. Repeat being careful that each layer is firm 
before another is added. Chill, remove to a serving dish and garnish 
with whipped cream sweetened and flavored to taste and candied 
cherries. Mrs. George Hawkins. 

Rice Dessert. — Dissolve one and one-half teaspoons of gelatine in 
one-fourth cnp of cold water. Pour over it one-half cup of hot pineapple 
juice, one-half cup of sugar, one-half cup of pineapple cut in small 
pieces, one cup cooked, salted rice., juice of one lemon. Stir all together 
and when cold and beginning to harden stir in one cup of cream 
whipped. Any juice left from canned fruit may be used instead of 
pineapple. Mrs. Elizabeth Hawley Coleman. 

Snow Pudding. — Cover one-half box of gelatine with a little cold 
water and let soak one-half hour, pour over it one pint of boiling 
water, add two cups of sugar and juice of three lemons, strain into a 
granite basin, place this in a pan of ice water and let stand until 
cold. When cold beat with an egg beater until white as snow. Beat 
the whites of four eggs to a stiff froth and stir into the pudding; pour 
into a mould to harden. Serve with whipped cream. 

Mrs. George Hawkins. 

Coffee Jelly. — One-half box of gelatine dissolved in one cup of 
cold water, one cup each of boiling coffee and water, one-half cup of 
sugar; vanilla; let it come to a boil; strain into a mould to cool. 
To be eaten with cream and sugar. Mrs. L. C. Wead. 

Judge Peters. — To two-thirds of a box of gelatine add one pint 
of cold water, dissolve with one pint of boiling water, add two cups 
of sugar, the juice of four lemons, and strain. Arrange in layers 
three bananas, two oranges, six Brazilian nuts shaved, five figs, eight 
dates. When the gelatine is cold pour over the fruit and place on 
ice to harden. Serve with whipped cream. Whip one pint, sweeten 
to taste. Flavor with vanilla. Miss Mary Fay. 



A Quick Dessert. — Stew prunes, remove stones, cut fine and serve 
very cold with whipped cream. Mrs. Josephine Hunger Channell. 



Desserts 



193 



Fresh pineapple contains a ferment which destroys the thicken- 
ing property of gelatine; consequently it must be cooked before using 
for jellies. 

Pineapple Jelly. — Cover one-half box of gelatine with one-half 
cup of cold water, add one cup of boiling water, one cup of sugar, 
juice of one lemon and one pint of pineapple juice which has been 
scalded. 

Lemon Jelly. — Two cups of sugar, one cup of lemon juice, one 
quart of boiling water, one cup of cold water and one box of gelatine. 
Soak the gelatine in cold water two hours; then add boiling water, 
sugar and lemon juice. Strain and mould. Miss Fleming. 

Orange Jelly. — For each pint of juice allow one-half box of gela- 
tine, one-half cup of cold water, one cup of boiling water, one cup of 
sugar and the juice of one lemon. Proceed as for lemon jelly. 

Mrs. McClary. 

Orange Baskets with Jelly. — ■ Cut two pieces from each orange 
leaving what remains in shape of basket with handle and remove 
pulp from basket and pieces; cut top of basket in points using scissors 
and keep baskets in ice water until ready to serve. Strain juice from 
pulp and follow recipe for orange jelly, fill the baskets with this and 
when served pile upon these whipped cream. Mrs. McClary. 

Rose Apples. — Dissolve a cup of cinnamon drops (small round red 
candies) in a pint of boiling water. In it let simmer six or eight pared 
and cored apples, turning often. When tender and tinted rose-colored, 
remove to a serving dish. Boil the syrup till quite thick and pour round 
the apples. When cold, beat a cup of cream till firm and pipe it over 
and around the apples. Mrs. Dan Mather. 



7 



FROZEN DESSERTS 



Ice Cream. — Put into a double boiler one quart of milk, add one 
"and one-half cups of sugar and scald; dissolve one tablespoon of corn- 
starch in a little milk and add to the hot milk; stir until smooth; 
beat the yolks of three eggs and add to the milk just as you take 
from the stove. Strain. When cold add one coffee cup of cream 
beaten to a froth, stiffly beaten whites of three eggs, stir with the 
custard, flavor to taste and freeze. Miss Meeker. 

Ice Cream. — Make a custard in a double boiler of one quart of 
milk, three even tablespoons of cornstarch, and one-half cup of sugar; 
when cold stir in two quarts of cream, one coffee cup of sugar, two 
tablespoons of vanilla, one of lemon; after thoroughly mixing put in 
a freezer. Do not stir much for five minutes, after that the more it 
is stirred the finer the cream. This makes one gallon. 

Libbie Rogers McKenna. 

Vanilla Ice Cream. — For four or five quarts of ice cream take two 
quarts of milk and three small cups of sugar. Let come to a boil in 
a double boiler. Stir in gradually two heaping tablespoons of corn 
starch, which has been thoroughly mixed with cold milk. Cook about 
thirty minutes or until of the consistency of cream. When cold, add 
two quarts of thick cream, slightly whipped. Flavor with vanilla 
and a little lemon to your taste. Strain and put into the freezer. If 
desired the whites of two eggs well beaten can be added just before 
freezing. Mrs. W. H. King. 

Junket Ice Cream. — Crush and dissolve a junket tablet in a table- 
spoon of water. Heat one quart of milk, a cup of heavy cream and one 
of sugar to about ninety degrees (milk warm). Stir in a tablespoon 
of vanilla and the junket tablet. Let stand in a warm place till 
mixture jellies, then let cool and freeze. 

Hot Chocolate Sauce for Ice Cream. — To one-half cup of boiling 
water add one cup of granulated sugar and stir until dissolved, then 
boil without stirring until it threads. Add one square of Baker's 
chocolate or four level tablespoons of Huyler's powdered chocolate 
dissolved in two tablespoons of boiling water. Let it all boil up again 
until it threads and serve immediately. Mrs. Belding. 

[194] 



Frozen Desserts 



195 



Hot Chocolate Sauce. — Melt four squares of chocolate over the 
teakettle, add four tablespoons of sugar, and stir till smooth. Add 
gradually one scant cup of hot water and boil it slowly ten minutes, 
then add one-half cup of cream, one-half teaspoon of vanilla. If desired 
a teaspoon of arrowroot to thicken. Mrs. Estes. 

Hot Maple Sauce for Ice Cream. — One pound of maple sugar and 
one pint of water or one pint of syrup using no water, boil until it 
thickens; one-fourth of a pound of English walnuts chopped fine. 
Serves twenty people. Mrs. S. T. Carpenter. 

Chocolate Ice Cream. — One quart of cream, one pint of new milk, 
two and a half cups of sugar, two eggs beaten very light, six table- 
spoons of chocolate wet with a very little hot water, one teaspoon of 
vanilla; make a custard of the milk, sugar, eggs and chocolate; cook 
in double boiler; when cold stir in the cream and vanilla and freeze. 

Mrs. F. 8. Channell. 

Chocolate Ice Cream. — One and one-half pints of cream, one pint 
of milk (with cream kept on it), one cup of sugar and one teaspoon 
of vanilla. Melt five heaping tablespoons of grated chocolate with 
one cup of the milk. Let cool, then mix all together well (to dissolve 
the sugar). Add the beaten whites of two eggs, and freeze. Will 
serve eight or nine persons. Mrs. Ransom. 

Coffee Ice Cream. — Six tablespoons of coffee, one-half of the white 
of an egg placed in a muslin bag and cooked in one pint of hot or 
cold water; when done strain through a muslin bag and add to this 
one pint of milk, two cups of sugar, yolks of three eggs; cook in 
double boiler and strain. When cold add the beaten whites of three 
eggs and from one pint to one quart of whipped cream and freeze. 

Mrs. McClary. 

Peach Ice Cream. — Put into a double boiler one quart of milk, 
one and a half cups of sugar; boil until the sugar is dissolved; add 
one heaping tablespoon of cornstarch which has been thoroughly 
mixed with cold milk. Cook about thirty minutes. When cold add one 
quart of thick cream lightly beaten, one dozen peaches pared and 
mashed, one-fourth of a teaspoon of almond extract, strain and freeze. 

Mrs. Breed. 

Strawberry Ice Cream. — One quart of cream, two cups of sugar, 
one and one-half quarts of strawberries. Put one-half the cream and 
one cup of sugar on to boil in a double boiler; when the sugar is dis- 



196 



Frozen Desserts 



solved set aside to cool. Add the remainder of the sugar to the 
berries and after letting them stand an hour, strain through cheese- 
cloth. Add remaining half of the cream to sweetened cream and 
freeze; when nearly frozen add the fruit juice, beat thoroughly and 
-finish freezing. Mrs. Chipperfield. 

Banana Ice Cream. — Two quarts of cream, one of milk, one even 

teaspoon of cornstarch, one coffee cup of sugar, nine bananas cut in 
small pieces. Make a custard of milk, cornstarch and sugar in double 
boiler; strain and when cold stir into the cream, slightly whipped. 
Put all together and freeze. Libbie Rogers McKenna. 

Maraschino Ice Cream. — Two quarts of thick cream, three cups of 
sugar (or sweeten to taste). Just before putting into the freezer 
add the juice of one large lemon and one pint of Maraschino cherries 
with their liquor, having cut cherries into small pieces. Add care- 
fully enough Burnett's fruit coloring to make a delicate pink and 
freeze as usual. Miss Channel!. 

Caramel Ice Cream. — One quart of cream, one quart of milk; scald 
three-fourths of the milk, mix one-third cup of flour with one cup of 
sugar and moisten slowly with the remaining milk; add two eggs well 
beaten, beat all until smooth and stir into the scalded milk. Melt 
one cup of sugar in iron skillet; when brown stir briskly in custard 
while on fire. Strain. When cold add the cream, lightly beaten. 
Freeze. Mrs. "William C. Breed. 

Almond Ice Cream. — One quart of cream, one cup of sugar, one- 
fourth pound of shelled almonds, one tablespoon each of caramel and 
vanilla. Blanch and roast the nuts and pound to a smooth paste. 
Put the sugar and half the cream on the fire and stir till the sugar is 
dissolved, then add the rest of the cream and almonds; when cold add 
the ca'ramel and vanilla and freeze. Walnut ice cream is made the 
same way — using one-fourth pound of shelled walnuts. 

Maple Ice Cream. — Make a steamed custard of one quart of milk, 
one cup of soft maple sugar, two eggs beaten light. When cold add 
one pint of cream beaten a little. Strain and freeze. 

Alice Redmond Duffy. 

Maple Ice Cream. — Pour two cups of maple syrup boiling hot over 
five well-beaten eggs. When cool add one quart of cream, whipped, and 
freeze. . Mrs. M. C. Blackett. 



Frozen Desserts 



197 



Orange Ice Cream. — To three pints of cream add the grated rind and 
juice of two oranges and one lemon. Sweeten to taste and freeze. 

Mrs. H. W. Cady. 

Macaroon Ice Cream. — To one quart of cream add one cup of dried 
and pounded macaroons, three-fourths cup of sugar and one tablespoon 
of vanilla. Stir all together and freeze. 

Mrs. Anna Bristow Kellas. 

Peppermint Ice Cream. — One-half pound of red striped peppermint 
stick candy, two pints of cream and whites of three eggs. Heat one 
pint of the cream in a double boiler, crush the candy and dissolve it 
in the cream. Beat the whites of the eggs stiff and add to the other 
pint of cream. When the heated cream cools mix all together, beat 
well and freeze. Will serve eight persons. Miss M. L. Piatt. 

Wintergreen Ice Cream. — ■ One pound of the best wintergreen stick 
candy, broken into small pieces, and allowed to dissolve over night 
in one quart of cream. When ready to freeze, add one cup of pulverized 
sugar and one quart of cream, whipped. Mrs. Lou Allen Jones. 

Neapolitan Ice Cream. — This cream is moulded in a brick in three 
layers of different flavors and colors. Often an ice or sherbet is used 
for one of the layers. The moulding of this cream must be done quickly 
but with care to have the layers even. The mould is packed in salt 
and ice. 

Fruit Ice. — Remove the skins and scrape four bananas and mash 
thoroughly. Take juice of four oranges and two lemons, two pints of 
water and two and one-half cups of sugar and freeze. 

Mrs. Gertrude Spann Lynn. 

Frozen Peaches. — Cut into small pieces one can of peaches. Boil 
one quart of water and one pint of sugar five minutes. When cold 
add the peaches and freeze. When beginning to harden, add one 
pint of whipped cream. Apricots, cherries, pineapples and straw- 
berries may be used. Mrs. Chipperfield. 

Frozen Pudding. — One quart of cream, one pint of milk, two eggs, 
one-fourth of a cup of flour, two tablespoons of gelatine, two cups of 
sugar, one-half teaspoon of salt, one-half tablespoon of lemon, one 
pound each of candied cherries, candied pineapple and English wal- 
nuts chopped. Beat the flour, eggs and one cup of sugar together and 
stir into boiling milk, cook twenty minutes in double boiler, then add 



198 



Frozen Desserts 



dissolved gelatine. When cool add the other eup of sugar, cream and 
flavoring. Freeze and when it begins to stiffen add the fruit. 

Mrs. Fred Amsden. 

Frozen Fig Pudding. — One quart of milk, one cup of sugar, four 
eggs, one tablespoon each of gelatine and vanilla, one-half pound each 
of walnuts and figs, chopped fine. Soak the gelatine in a little water, 
then make a custard of the sugar, eggs, and milk in double boiler. 
Dissolve the gelatine in the boiled custard, add fruit and nuts, flavor 
and freeze. Mrs. Wallace C. Short. 

Nesselrode Pudding. — Remove shells from one cup of French chest- 
nuts, put in boiling water for three minutes, then in cold water and 
remove skins. Cook till tender and put through a ricer. Beat the yolks 
of three eggs till creamy. Boil one cup of sugar and a half cup of 
water for five minutes, then pour gradually over the eggs stirring 
all the time. Place on fire and stir constantly till creamy. Remove 
from stove, turn into a bowl and beat till cold. Then add one cup 
of creanu the chestnuts, a half cup of almonds previously blanched 
and pounded, one teaspoon of vanilla and freeze. When frozen 
remove lid and add one-half pound of mixed candied fruits chopped fine 
and a half cup of grated pineapple. Replace lid and turn freezer for 
five minutes, then put in mold and pack in salt and ice till ready to 
use. Serve with whipped cream. This fills quart mold. 

Knickerbocker Pudding. Juice of four large or six small oranges 

and two lemons, sugar to taste. Mix and turn into mould. One pint of 
cream whipped, one-half cup of powdered sugar, one-half tablespoon 
of vanilla, two-thirds cup of chopped walnut meats; pour this over 
the fruit mixture, cover with buttered paper, fit on cover, pack in salt 
and ice and let stand three hours. Mrs. R. M. Xorthup. 

All sherbets and punches are improved by first making a syrup 
of the sugar and water. 

Milk Sherbet. — One quart of milk, one pint of sugar, four lemons; 
mix the lemon juice and sugar and let it stand: chill the milk and 
just before freezing add the sugar and lemon. One pint of cream, 
beaten, improves it. Mrs. Richardson. 

Sicilian Sherbet. — The juice of eight oranges, one quart can of 
apricots, press the fruit through a sieve; dissolve a heaping table- 
spoon of gelatine in a little water, then add the juice and fruit: sugar 
to taste and freeze. Mrs. George Hawkins. 



Frozen Desserts 



199 



Peach Sherbet. — Pare one dozen large mellow peaches, chop fine 
with a silver knife and press through a sieve, add one pint of orange 
juice, a pound of sugar. Dissolve one heaping tablespoon of gela- 
tine in one-half cup of cold water, add to the mixture and freeze. 
Any combination of fruits that blend nicely may be used. 

Pineapple Sherbet. — One tablespoon of gelatine, one and one-half 
cups of sugar, two quarts of water; boil ten minutes; let cool, add 
one can of chopped pineapple or cooked fresh pineapple and freeze. 

Mrs. John Pxobb. 

Orange Sherbet. — Soak one tablespoon of gelatine in one-half cup 
of cold water. Wash and soak the, skin of two oranges in one cup of 
water. When some of the flavor is extracted, put this and one cup 
of sugar and one pint of orange juice into a pitcher. Dissolve the gela- 
tine in the boiling water, and add to the mixture. Strain into a can 
and freeze. A little cream is an addition. If you do not use the extract 
from the skin of the oranges add one teaspoon of extract of orange. 

Mrs. S. A. Beman. 

Lemon Sherbet. — For one gallon : five lemons, five cups of sugar, 
two quarts of fresh milk, one quart of cream, three teaspoons of extract 
of lemon. Put sugar with the juice of the lemons, let stand a few 
hours, stirring often, then add milk ice cold to keep from curdling; 
next add cream, lightly whipped, and freeze. Mrs. John Hardy. 

Grape Sherbet. — Three cups of Welch's grape juice, one quart of 
water, three cups of sugar and juice of one lemon. Boil water and 
sugar fifteen minutes. When cold add grape and lemon juice and 
freeze medium stiff. Add a meringue of whites of three eggs and two 
tablespoons of powdered sugar and freeze hard. Home made grape 
juice may be used. Mrs. C. M. Redfield. 

Creme de Menthe Sherbet. — Put four cups of granulated sugar 
into two quarts of hot water and boil fifteen minutes. When it is 
cold add the juice of eight lemons and two tablespoons of Creme de 
Menthe. This last colors the sherbet a pretty green as well as gives 
it its flavor. Strain and freeze. Miss Channell. 

Raspberry Sherbet. — Make a syrup by boiling together for twenty 
minutes three and a half cups of water and one and a half of sugar, 
add two cups raspberry juice„ two tablespoons lemon juice and a table- 
spoon of gelatine dissolved in half cup of water. Cool and freeze. 



200 



Frozen Desserts 



Orange Sherbet with Whipped Cream. — Five oranges, one lemon, 
two cups of sugar, one quart of water, one teaspoon of gelatine, one 
pint of cream. Boil water, sugar and gelatine together twenty minutes, 
add fruit juice and strain, when cold freeze until hard, remove from 
freezer to two quart melon mold, pack smooth and fill in space left 
at the top with the pint of cream which has been whipped. Pack as for 
any cream with ice and salt and let stand three hours. 

Mrs. Arthur E. McClary. 

Lemon Sherbet. — Three pints milk, three lemons, three oranges, 
three cups sugar and whites of two eggs. Grate rind of both lemons 
and oranges and press grated rind and juice through a bag. Add sugar 
to juice and let stand half an hour. Then add the milk slowly. Put 
into freezer and add whites of eggs beaten stiff. Stir and freeze. 

Miss Ellen Van Cleef. 

Raspberry Water Ice. — Boil two cups of water with four cups of 
sugar for twenty minutes. When taken from the fire add the juice 
of two lemons and three cups of raspberry juice. Freeze as soon as 
cool. 

Lemon Ice. — Four lemons, whites of three eggs, one quart of 
water; cut and squeeze the lemons in the water, let rinds stand in it 
ten minutes. Strain through colander pressing out all the juice, 
sweeten and strain through flannel. Beat the eggs to a stiff froth, pour 
the mixture into freezer, add the eggs, stir thoroughly and freeze. 
This makes enough for a four-quart freezer. Mrs. Ralph. 

Orange Ice. — Four or six oranges, whites of three eggs, juice of 
one lemon, one quart of water, sugar to taste. Squeeze juice of 
oranges, grate outside and the pulp of all, not using the white skin. 
Proceed as for lemon ice. Mrs. Ralph. 

Strawberry Ice. — One quart of strawberry juice, one quart of 

water, juice of five lemons; strain through a flannel bag. One pint 

of sugar. When nearly frozen add the whites of three eggs well 

beaten. Mrs. Belding. 

Cafe Frappe. — Take one quart of cold strong coffee, add cream 
and sugar as for drinking, only making much sweeter. Turn into a 
freezer and work slowly until slightly frozen. Serve in glasses. 

Miss Ella J. Flanders. 



Frozen Desserts 



201 



Grape Juice Frappe. — Boil four cups of water and two of sugar 
twenty minutes, then add two cups of grape juice, one-half cup of 
orange juice and one-fourth of lemon. Cool, strain and freeze to a 
mush. Serve in glasses. Mrs. Janet Allan. 

Cocoa Frappe. — Mix one-half pound of cocoa with three cups of 
sugar and cook in one pint of water till smooth. Scald three quarts 
of milk with a piece of cinnamon bark and add to the cocoa. Cook 
ten minutes. Then add the beaten whites of two eggs mixed with a 
cup of sugar, and one pint of cream, whipped. Beat thoroughly. 
When cold flavor with vanilla and freeze. Serve in cups with whipped 
cream on top. Janet McKenzie Hill. 

Vanilla Glace. — To two well beaten yolks of eggs add one cup of 
powdered sugar, beat thoroughly, flavor with one and one-half tea- 
spoons of vanilla, add carefully one pint of cream, whipped stiff. 
Pour into a melon mould and pack in ice for five hours. Sufficient to 
serve eight people. Mrs. Breed. 

Note. — For mousse the cream is always whipped before mixing 
with other ingredients; put into a packed and chilled mould; must 
not be stirred. It requires more salt to freeze than ice cream. 

Biscuit Tortoni. — -Boil one coffee cup of granulated sugar and the 
same quantity of water together for twenty-five minutes, draw to one 
side of the fire and stir into the syrup the whites of three eggs beaten 
to a stiff froth, beat the three yolks well and add to the mixture. 
Place the sauce-pan in another pan of boiling water and cook for ten 
minutes, stirring all the time. Remove from the fire and add two 
dozen finely powdered macaroons (about a cup and a half) and set 
away to cool. When cold add two and one-half or three teaspoons of 
vanilla and a quart of cream well whipped. Pour into a mold, pack 
with ice and a good deal of salt for four hours. (Two tablespoonfuls 
of finely shopped almonds are very nice.) Miss Ella J. Flanders. 

Cafe Mousse. — Proceed as in recipe for Biscuit Tortoni, substituting 
half a pint of strong coffee for the macaroons. 

Biscuit Tortoni. — Boil to the thread one cup of sugar and one- 
fourth cup of water and pour it in a fine stream on the well beaten 
yolks of three eggs, cook over hot water stirring constantly till the 
mixture coats the spoon. Remove from the fire and beat till cold, then 
add two teaspoons of vanilla or orange, a pint of heavy cream whipped 
stiff and one cup of powdered macaroons. Put into paper cases and 



202 



Frozen Desserts 



sprinkle over blanched and finely chopped almonds. Put a layer of 
paper between cases and set them in a pail or box with close fitting- 
cover to exclude salt water and pack pail in ice and salt. Let stand 
about three hours. Mrs, George Hawkins. 

Mousse. — One pint of whipped cream, sweeten and flavor with bitter 
almond, add one-half pound of macaroons, color green and freeze, then 
pack in cups with cherries on top. Mrs. Frank Haven. 

Grape Mousse. — To one pint of grape juice, add one cup of orange 
juice, and the juice of two lemons; cook two cups of sugar and four 
cups of water for fifteen minutes; add the fruit juice and cool; add 
more sugar if necessary to make very sweet and four cups of ice 
water. Then freeze. Mrs. George H. Oliver. 

Maple Mousse. — One cup of maple sugar boiled about as you would 
for packing a cake; pour into this the lightly beaten yolks of two eggs; 
stir until cold and when ready pack for freezing and add one pint of 
cream, whipped very stiff. Place in mould and pack in salt and ice 
for three hours. Mrs. 1ST. M. Marshall. 

Pineapple Mousse. — One pint can of grated pineapple, juice of one 
lemon, one-half box of gelatine and one quart of cream, sugar to taste, 
perhaps half a cup. Soak the gelatine in half a cup of cold water for 
fifteen minutes, add the sugar and lemon juice to the pineapple. Whip 
the cream, add one-half a cup of hot water to the gelatine and strain 
it into the pineapple. Put this in a basin and stand in a pan of 
cracked ice and stir till it begins to thicken. Then add carefully the 
whipped cream. Put the mixture in a melon mould and pack in salt 
and ice. 

Maple Parfait. — Take enough good maple sugar to make one-half 
cup of syrup. When the syrup is cold add it to one pint of heavy 
cream. Stir together, chill and whip. Then put it in a mould and pack 
in salt and ice. Let stand three hours. Parfait may be made from 
any flavoring or fruit desired, the parfait taking the name of flavoring 
or fruit used, as strawberry, grape parfait, etc. 

Cafe Parfait. — ■ One-half pint of cream, one-half cup of sugar, one- 
fourth cup of clear strong coffee; mix all together, chill and whip. 
Put the mixture in a mould, cover with paper to prevent water getting 
in and pack in salt and ice. Let stand three hours without stirring. 
Or in place of coffee use one tablespoon of melted chocolate. 

Miss Alice J. Watkins. 



Frozen Desserts 



203 



Angel Ice Cream. — Whites of two eggs beaten stilt' and dry, add 
one-third cup of pulverized sugar, one teaspoon of vanilla and one-half 
teaspoon of orange extract and one pint of whipped cream. Put it in 
two ba*king powder cans, pack in very fine ice (six quarts to one pound 
of rock salt). Let stand at least two hours. Will serve eight people. 

Mrs. John Hardy. 

Angel Parfait. — Boil one cup of sugar and three-fourths cup of water 
to the thread, pour slowly on the beaten whites of three eggs and con- 
tinue beating till the mixture is cold. Add a pint of cream whipped, a 
tablespoon of vanilla and freeze. 

Pineapple Souffle. — Pare and grate a pineapple, enough for a large 
cup. Scald, add the juice of a lemon and a generous cup of sugar. 
Beat yolks of three eggs till creamy, add to pineapple and mix well. 
Soften a tablespoon of granulated gelatine, dissolve in hot w T ater and 
add to pineapple. Place mixture in a basin and put on ice. When it 
begins to thicken, fold in one cup of whipped cream. Put in melon 
mould, pack in salt and ice and let stand two hours. Canned pine- 
apple may be used. Mrs. George Hawkins. 

Coupe Melba. — Line a cup or long stemmed glass with sliced peaches, 
fill with vanilla ice cream and pour raspberry sauce over whole. See 
Sauces. 

Thais Coupe. — Put a rounding tablespoon of vanilla ice cream in a 
tall glass. On it put two or three slices of preserved peaches with some 
of the syrup. Sprinkle over some pecan nut meats cut fine. Above this 
pipe a well of whipped cream and in it put a teaspoon of Bar-le-duc. 
Serve at once. 

Coupe Suzanne.: — To the syrup from a can of apricots, add a half 
cup of sugar and simmer for five minutes, add apricots cut in small 
pieces and simmer till syrup is thick, chill; half fill glasses with vanilla 
ice - cream, add one tablespoon of apricot, cover with ice cream and 
garnish with red Bar-le-duc. 

Cantaloupe Coupe. — With a silver spoon remove the pulp from a 
chilled melon, half fill glasses with these pieces, sprinkle lightly with 
sugar and place a rounding tablespoon of ice cream above the pulp in 
each glass. 

Cantaloupe with Ice Cream. — Wipe cantaloupes, cut in halves cross- 
wise, remove seeds and stringy portion, chill and place ice cream in 
center. 



204 



Frosen Desserts 



Bombe Glace. — When ices of two colors, either sherbets or creams,, 
are repacked in a melon or bombe niould, one as a lining and the other 
as a center, the ice is called bombe glace. The finest are those with 
decided contrast in color between lining and filling. In filling a mould, 
let the chilled mould stand in a pail of ice and salt, then spread the 
frozen mixture to the depth of an inch upon the inside of the mould, 
put in center mixture, cover with the lining mixture to overflow, put 
paper over, cover and pack in salt and ice for one or two hours. 

Sicilian Bombe Glace. — Line a melon mould with Sicilian sherbet 
and fill with Charlotte Russe mixture. Cover and pack according to 
directions. 

Raspberry Bombe Glace. — -Line a melon mould with raspberry sherbet 
and fill with macaroon ice cream. Cover, pack in salt and ice and let 
stand two hours. 

Orange Bombe Glace. — Line a melon mould with orange or lemon ice 
and fill with the following: 

Orange Cream. — Boil two cups of sugar and one of water ten min- 
utes and add two cups of orange juice. Add two beaten yolks of eggs 
to a cup of cream and cook over hot water till it thickens. Cool and 
add it to the orange juice with a cup of heawy cream whipped. Freeze, 
when nearly frozen add one-fourth cup of shredded candied orange peel. 
Pack as above. Mrs. George Hawkins. 

Baked Alaska. — Put a thin sheet of sponge cake on a board about 
an inch thick. On the cake place a two -quart brick of ice cream, hav- 
ing the cake extend about a half inch beyond the cream. Cover with 
a stiff meringue made of whites of six eggs and a cup of powdered 
sugar. Place meringue with pastry bag. Put in hot oven and brown 
quickly. Slip from the board on platter. The board, cake and meringue 
are poor conductors of heat and prevent the cream from melting. 

Mrs. Janet Allan. 

Individual Baked Alaska. — Cut sponge cake into pieces, large enough 
to take, when hollowed out, a slice of brick ice cream. The walls of 
the case should be a half inch thick and the full height an inch and 
a half. Put the cream inside, cover with piece of cake. Set the cake 
on a board and cover with a meringue. On the edge above the cake 
pipe meringue to make a well. Place in oven to brown. Remove to 
serving dish and fill the open space with peaches and Melba sauce. 



CAKES 



General Directions for Making Cake. — Before beginning to mix cake 
have everything needed at hand and in such condition that the ingre- 
dients can be put together quickly. Measure or weigh the exact quan- 
tities; sift flour before measuring and sift again with the baking pow- 
der or cream tartar; pulverize the soda before measuring, break eggs 
one by one over a cup separating the whites from the yolks if desired. 
When fruit is used cut citron in thin strips, seed raisins and cut in 
pieces, wash currants and dry. Fruit to be mixed through a cake may 
be added to the butter and sugar creamed together without dredging 
with flour, or dredge lightly with flour and when cake is mixed sprinkle 
in between layers of cake mixture. Have the pans buttered and floured 
or lined with paper and the paper buttered. Look at the fire and see 
that the heat of the fire is right. Pastry flour is best for cakes; when 
bread flour is used the quantity given should be diminished by one 
tablespoon to each cup. Fine granulated sugar gives the best results, 
powdered sugar makes a close dry cake and a coarse granulated sugar a 
coarse-grained cake. In the following recipes a rounding teaspoon and 
tablespoon of material and a level cup, unless other wise indicated, 
are used. 

All cakes are divided into two classes, those without butter, as 
sponge, and with butter, as pound and fruit cakes. To make the 
former (sponge) separate the eggs, beat yolks until very light and 
thick, add the sugar gradually, beating continuously, then the flavoring. 
Beat whites until stiff and add to the yolks. Then cut and fold in 
carefully the flour. If the cake is beaten after the addition of the 
flour, more or less of the air bubbles will be broken and the cake will 
not be as light. Sponge cakes require a moderate oven. 

To Mix Butter Cakes. — After measuring ingredients put butter in a 
bowl and' work with a spoon until soft and creamy, add the sugar 
gradually, beating constantly, then the yolks or whole eggs beaten 
light, the liquid, then the flour mixed with baking powder or cream 
tartar; or the liquid and flour may be added alternately. When yolks 
and whites of eggs are beaten separately whites are usually added last, 
as is the case when only whites are used. A cake is made fine grained 
by thorough beating before the whites are added. Never stir a cake 
after final beating. In filling the pans have the mixture come well to 
the sides and corners of the pans. Fill pans nearly two-thirds if the 
cake is expected to rise to the top of the pan. 

[205] 



206 



Cakes 



The baking of cake is even more particular than the mixing. The 
heat of the oven should be moderate at first that the mixture, being 
evenly heated, may rise throughout. In baking cake divide the time 
required into quarters. During the first quarter the mixture should 
begin to rise, second quarter continue rising and begin to brown, third 
quarter contiue browning, fourth quarter finish baking and shrink 
from the pan. Cake, with perhaps the exception of pound cake, is 
baked when it shrinks from the pan. All cakes are done when they 
make only a slight singing noise or when the surface rebounds at once 
on being pressed with the finger. The oven should be kept at as uni- 
form temperature as possible. Layer and small cakes require a hotter 
oven than loaf cakes. Cake containing fruit should be baked in a slow 
oven. 

White Cake. — Whites of eight eggs, two cups of sugar, one-half cup 
of butter, three-fourths of a cup of sweet milk, two and one-half cups 
of Hour, two heaping teaspoons of baking powder; flavor to taste. See 
General Directions for Making Cake. Mrs. D. W. Lawrence. 

White Cake. — One cup of granulated sugar, scant half cup of butter, 
a good one-third cup of sweet milk, one teaspoon of cream tartar, one- 
half teaspoon of soda, whites of four eggs beaten very stiff, one and 
one-half cups of flour. Flavor with almond carefully or one teaspoon of 
vanilla. Put together according to General Directions. Mrs. Breed. 

White Cake. — One cup of sugar, one-half cup of butter beaten to a 
cream, to which add the unbeaten whites of four eggs, mix thoroughly 
and add two-thirds of a cup of sweet milk, two cups of flour, two 
heaping teaspoons of baking powder, one-third of a teaspoon of rose 
flavoring. Bake in a shallow tin. Mrs. Fred Amsden. 

White Cake. — Cream together one-half cup of butter and one and 
one-half cups of sugar. Mix one teaspoon of cream tartar with one- 
half cup of cornstarch, add to the sugar one-half cup of milk in which 
is one-half teaspoon of soda, then add one and one-half cups of flour 
and the cornstarch, stir well, then add carefully the well beaten white? 
of six eggs, flavor to taste. Bake in shallow tin. Mrs. Henry Foote. 

White Cake. — Cream together one and one-half cups of sugar and 
two large tablespoons of butter, add one cup of cold water and two and 
one-half cups of flour with which has been sifted two heaping teaspoons 
of baking powder. Beat all together very thoroughly, then add the 
whites of three eggs beaten, but not too stiff, and fold in carefully. 
Flavor to taste; bake in a flat tin. Mrs. E. W. Knowlton. 



Cakes 



207 



Silver Cake. — Beat one-half cup of butter to a cream; add one and 
one-half cups of sugar, beat again. Now add one cup of cold water and 
two and one-half of flour. Beat thoroughly and continuously for five 
minutes, and stir in two teaspoons of baking powder. Flavor with a 
teaspoon of vanilla or a little almond. Have ready the well-beaten 
whites of four eggs; fold them in carefully and bake in a shallow tin 
in a moderate oven. Mrs. George Hawkins. 

Delicate Cake. — Two cups of sugar, one-half cup of butter, one cup 
of sweet milk, three of flour, whites of four eggs, one teaspoon of lemon 
extract, one of cream-tartar, one-half teaspoon of soda; put all together 
and beat twenty minutes and bake in loaf in a moderate oven. 

Mrs. G. W. Carr. 

White Sponge Cake. — Two-thirds of a cup of sugar, one-half cup of 
flour, whites of five eggs, one teaspoon of cream tartar; sift the cream 
tartar and flour four or five times together. Flavor with vanilla. For 
directions see Angel Cake. Bake in small tin. Mrs. Caldwell. 

Angel Cake. — The whites of eleven eggs, one and one-half cups of 
granulated sugar, one cup of pastry flour, measured after being sifted 
four times; one teaspoon of cream tartar, one teaspoon of vanilla. 
Sift the flour and cream tartar together. Beat the sugar into the eggs, 
after beating the eggs frothy; add the seasoning and flour, stirred in 
lightly. Bake forty minutes in a moderate oven. Use a pan that has 
little legs at the top corners, so that when the pan is turned upside 
down on the table, after baking, a current of air will pass over and 
under it. Do not grease the pan. Miss Parloa. 

Xote. — If the oven is too hot, place a tin of cold water inside to 
reduce the temperature. 

Sunshine Cake. — Whites of seven and yolks of five small fresh eggs,, 
one cup of granulated sugar, two-thirds of a cup of flour., one-third of 
a teaspoon of cream tartar and a pinch of salt. Sift, measure and set 
aside the flour and sugar, as for angel cake, beat the yolks of the eggs 
thoroughly, then after washing the beater, beat the whites about half; 
add cream tartar and beat until very, very stiff. Stir in the sugar 
lightly, then the -beaten yolks thoroughly, one teaspoon of vanilla, 
fold flour in carefully and put in ungreased tube pan in the oven at 
once. Bake from forty to fifty minutes in a very moderate oven. 
After baking follow directions for Angel Cake. Mrs. Van Deusen. 

Sunshine Cake. — -Beat the yolks of four eggs until thick and light, 
add gradually one and a half cups of powdered sugar and beat ten 



208 



Cakes 



minutes longer. Stir in lightly the whites of eleven eggs,, which have 
been beaten stiff, add one cupful of flour in which is mixed one tea- 
spoon of cream tartar; sift both five times. Mis gently and add one tea- 
spoon of vanilla or the grated rind of one lemon and a teaspoon of the 
juice. Turn into an ungreased tin and bake three-quarters of an hour 
or until done. Mrs. S. T. Carpenter. 

Sponge Cake. — Put three strictly fresh eggs and one-third teaspoon 
of salt in a mixing bowl, beat two minutes and add one and one-half 
cups of granulated sugar, beat five minutes, then add two cups of 
flour in which one and one-half teaspoons of baking powder have been 
sifted. Stir thoroughly, lastly add one-half cup of cold water with 
one teaspoon of vanilla or any preferred flavoring. Bake in slow oven 
until a golden brown, about twenty minutes. When done remove 
immediately from pan into a cake towel. Mrs. W. B. Clark. 

Sponge Cake. — Two eggs beaten hard, one cup of sugar, beat the eggs 
and sugar thoroughly with a beater, one cup of flour measured before 
sifting and then sifted twice, one half cup of boiling water, a little 
salt, one teaspoon of baking powder, vanilla. Moderate oven at first; 
bake about forty minutes in angel cake tin; cut with a cake knife. 

Mrs. Sadie Thompson Sisson. 

Sponge Cake. — One tumbler each of sugar and flour, five eggs and 
a pinch of salt, flavor with lemon. Beat the yolks and sugar light, add 
the beaten whites, then beat all fifteen minutes, stir in the flour lightly, 
and bake immediately. Mrs. McVickar. 

Sponge Cake. — The yolks of three eggs, a small cup of sugar, three 
tablespoons of cold water in the eggs and sugar. Beat until stiff with 
a Dover beater. Beat the whites to a stiff froth. One full cup of flour, 
beat all in carefully. One teaspoon of baking powder added to the 
flour and a little salt added to the eggs. Mrs. D. W. Lawrence, 

Sponge Cake. — Two eggs, two-thirds cup of sugar, one-third cup of 
cold water, one even cup of flour, one teaspoon of baking powder, a 
little salt, season with vanilla and almond flavoring, mixed if desired. 
Beat the eggs to a froth, add the sugar, then beat five minutes, stir 
in the flour and water lightly. Bake very slowly. 

Mrs. Josephine Lawrence Porter. 

Cream Sponge Cake. — To the yolks of four eggs add three table- 
spoons of cold water and beat well. One cup of sugar. Beat two min- 
utes, add tablespoon of lemon juice. Sift one and one-half tablespoons 
of cornstarch and one and one-half teaspoons of baking powder and 



Cakes 



209 



put into a cup which is then filled with sifted flour. Add pinch of salt 
and beaten whites of four eggs. Bake about forty minutes. 

Mrs. Litz Dustin Rust. 

Orange Sponge Cake. — Take three eggs, a pinch of salt and beat one 
minute. Add one and one-half cups of sugar, beat hard five minutes, 
add a cup of sifted flour and beat one minute, then one-half cup orange 
juice. Now add another cup of flour with two teaspoons of baking pow- 
der. Fold in lightly and bake slowly in shallow tin. Grate rind of 
orange in boiled icing and cover cake. Mrs. C. M. Redfield. 

Swedish Sponge Cake. — Separate four eggs and beat the yolks very 
light, add one cup of sugar and beat again. Fold in the whites beaten 
till stiff and sift in one-half cup potato flour and one teaspoon baking- 
powder. Flavor with vanilla and bake about twenty-five or thirty min- 
utes in an angel food tin. Mrs. Florence Miller Main. 

Rolled Jelly Cake. — Four eggs, yolks and whites beaten separately, 
two-thirds of a cup of sugar, one and one-half teaspoons of baking 
powder, three teaspoons of cold water, one cup of flour. Bake rather 
slowly in a heavy tin or dripping pan (size 18 x 10 inches) ; when 
baked turn onto a cloth, leaving the bottom side up, and spread with 
jelly which has been beaten with a fork and roll the cake lengthwise 
while warm. Mrs. McClary. 

Pound Cake. — Cream together one pound each of sugar and butter, 
then add the beaten yolks of twelve eggs, beat the whites stiff and add 
to above and beat fifteen minutes, add one pound flour gradually. Bake 
about one hour. - Mrs. Harry Putnam. 

Mock Pound Cake. — Cream together one cup of butter and one and 
three-fourths cups of sugar. When very light drop in one unbeaten 
egg yolk, beat hard, put in a second yolk and when well beaten, a third. 
When light and creamy add alternately two and a half cups of flour 
and one of milk: mix well and then add one half cup of flour sifted 
with three even teaspoons of baking powder. Fold in carefully the 
stiffly beaten whites of three eggs and flavor with rose. Put in bread 
tin and bake in moderate oven one hour. Mrs. George Hawkins. 

Citron Cake.— Cream one cup of sugar and one-half cup of butter, 
add the beaten yolks of three eggs, one-half cup of sweet milk, one and 
a half cups of flour in which is one even teaspoon of baking powder 
and beaten whites of two eggs. Add one-quarter pound of finely 
chopped citron. Bake in a round loaf. Mrs. John Lincoln. 



210 



Cakes 



Yellow Cake. — Rub together one cup of sugar and one-half cup of 
butter, add the yolks of six eggs well-beaten, one-half cup of milk, 
one and one-half cups of flour with two teaspoons of baking powder. 
Flavor with orange and bake. Mrs. Wallace C. Short. 

- Gold Cake. — Yolks of eight eggs beaten light, one cup of sugar, one- 
half cup of sweet milk, three tablespoons of softened butter, one and 
three-fourths cups of flour, two teaspoons of baking powder. Bake in 
one large shallow tin. Mrs. S. T. Carpenter. 

Lightning Cake. — Take one-quarter of a cup of melted butter and 
into this break two eggs and fill up the cup with milk. Into the flour 
sifter put a rounding cup of flour, a scant cup of sugar, a little salt and 
a good teaspoon of baking powder. Sift together into a mixing bowl 
and stir into this the teacup mixture. Flavor if desired. Beat thor- 
oughly and bake either as a loaf or two layer cakes. Good also baked 
as patties for cottage pudding, or in a flat tin with any icing, whipped 
cream or raspberry jam. Mrs. Mary Parmelee Olney. 

Quick Cake. — Break two eggs into a small teacup and fill up with 
thin, sweet cream; one tea cup of sugar, one coffee cup of flour, one 
teaspoon of cream tartar, one-half teaspoon of soda; measure your 
sugar and put in a bowl; then pour in the eggs and cream; measure 
the flour and sift in; then the soda and cream tartar; beat all together. 
Bake in loaf. Mrs. Whittelsey. 

Nut Cake. — Two cups of sugar, one cup of butter, not too full, four 
whole eggs and one yolk, two-thirds of a cup of milk, three cups of 
flour, three even teaspoons of baking powder, two teacups of walnut 
meats, chopped fine. This quantity makes two loaves. 

Mrs. George Hale. 

Nut Cake. — ■ Two cups each of sugar and butter, three cups of flour, 
one cup cold water, four eggs, one teaspoon soda, two of cream tartar, 
two cups English walnuts chopped medium fine and added last. Bake 
in a slow oven about three-fourths of an hour in two medium sized 
Dread tins. Cover with a milk frosting. Mrs. Grace Webster Howard. 

One, Two, Three, Four Cake. — One cup of butter, two of sugar, three 
of flour and four eggs. Cream the butter, add the sugar gradually, 
then the beaten yolks of the eggs, next, the flour saving one-half a 
cup in which to roll the raisins. Sift two teaspoons of cream tartar 
into the flour; one-half cup of sweet milk with one teaspoon of soda, 
one cup of seeded raisins and spices if desired. Add the well-beaten 
whites of the four eggs and bake in two bread tins. Mrs. Ford. 



Cakes 



211 



Spice Cake. — Cream together one and one-half cups of brown sugar 
and one cup of butter, add one-half cup of sour milk in which is dis- 
solved one-half teaspoon of soda, and two whole eggs and one yolk 
well beaten, two teaspoons of cinnamon, one of cloves, a dash of nut- 
meg, one cup of seeded raisins, one-fourth cup of currants and two 
scant cups of flour. Stir all together and bake in shallow pan. The 
white of one egg for icing. Mrs. Breed. 

Spice Cake. — Stir together one and one-fourth cups of sugar, one 
cup of sour cream, add a teaspoon of soda dissolved in the cream, a 
pinch of salt, two well-beaten eggs, two teaspoons of cinnamon, two 
cups of chopped seeded raisins and two cups of flour. Bake in shallow 
tin. Mrs. S. T. Carpenter. 

Spice Cake. — Mix one even teaspoon of cloves and one of cinnamon 
with one cup of sugar, then add two yolks of eggs and stir a little, a 
generous half cup of butter, stir and add one cup of sour milk in which 
is one even teaspoon of soda and two rounded cups of sifted flour. 
Stir together, put in tin and bake about one hour. 

Frosting. — To the stiffly beaten whites of two eggs add one-half cup 
of sugar, beat smooth and frost while cake is warm. 

Mrs. Harry Putnam. 

Loaf Cake. — Two cups of sugar, one of butter, two of sour cream or 
buttermilk, four and one-half of flour, two teaspoons of soda, two eggs, 
one small nutmeg, one cup of chopped walnuts and two of raisins. Put- 
together according to General Directions. Frosting as preferred. Half 
of these quantities will make a small loaf or layer cake. 

Mrs. Louise Massey Simpson. 

Clove Cake. — Cream together one cup of butter and one t of sugar, 
add one cup of molasses, a small dessertspoon of cloves, three well- 
beaten eggs and one dessertspoon of soda in one cup of sour milk. 
Then add three cups of flour and one cup of seeded raisins. Bake in 
a moderate oven. Mrs. Albert Andrus.. 

Boiled Cake. — ■ One cup of sugar, one-half cup of butter, scant, one 
cup of cold water, one-fourth cake of Baker's chocolate, one cup of 
seeded raisins, one teaspoon of cinnamon, one-half of cloves ; let this 
come to a boil and cool; then add two cups of flour and one teaspoon 
of bicarbonate of soda mixed in the flour, a pinch of salt. Bake in 
loaf. This is nice to be used as a layer cake. Frost loaf cake with 
boiled icing. Mrs. Frank Haven. 



212 



Cakes 



Apple Sauce Cake. — Cream together one and one-half cups of brown 
sugar and one-half cup of butter, add two well-beaten eggs, one tea- 
spoon each of cloves and cinnamon, one-half nutmeg, grated, one and 
one-half cups of apple sauce in which one teaspoon of soda has been 
stirred, one cup of raisins, seeded and chopped, and two cups of flour. 
One square of chocolate if you wish. Bake in shallow tin. 

Mrs. A. E. Andrus. 

Apple Sauce Cake. — One-half cup of butter, one cup of sugar (light 
brown), one and a half cups of apple sauce, unstrained, one teaspoon of 
cloves, two level teaspoons of soda mixed with two cups of flour, one- 
half pound of currants, one pound of raisins and cup of walnut meats. 
Bake in slow oven in heavy tin with brown paper on bottom from one 
to one and a half hours. Mrs. Frank Haven. 

Bread Cake. — Two cups of light bread sponge, one and one-half 
cups of sugar, two-thirds of a cup of butter, mix and beat thoroughly; 
then add two well beaten eggs, one teaspoon of soda, dissolved in a 
little water, cinnamon and nutmeg; one cup each of flour and seeded 
raisins. Put in a two-quart basin, let rise and bake in a moderate 
oven. Mrs. Gillett. 

Pork Cake. — Chop one-half pound of pork very fine and pour over 
it one-half pint of boiling water, add one cup each of molasses and 
brown sugar, one well-beaten egg, one teaspoon of soda dissolved in a 
little water, one-half nutmeg, one-half teaspoon of cloves and one of 
cinnamon, one-half pound of seeded raisins and the same of currants. 
Add flour enough to make stiff. Mary Goodman McGillic. 

Coffee Cake. — One cup of coffee prepared as for the table, one cup 
of sugar, one of molasses, one of butter, four of flour, one egg, one 
coffee cup of raisins, one teaspoon of soda, two of cream tartar, three 
teaspoons of cinnamon, one of cloves and one of nutmeg. Bake in a 
shallow pan. Mrs. W. N. Ames. 

Fruit Cake.— One pound of brown sugar, one and one-fourth pounds 
of butter, one pound of flour, two and one-half pounds of raisins, the 
same of currants, two pounds of citron, ten eggs, one-half cup of 
molasses, one tablespoon of cinnamon, one of mace, one-half tablespoon 
of nutmeg, teaspoon of cloves, one teaspoon of soda just before going 
into the oven. Bake very slowly. Mrs. Belding. 

Fruit Cake. — One pound each of butter, flour, currants and sugar, 
two pounds of raisins, one tablespoon of cinnamon, one teaspoon of 



Cakes 



213 



cloves, one-half tumbler of molasses, soda the size of a pea, ten eggs. 
Put the butter and sugar together and stir to a cream; then add the 
molasses, then the eggs, fruit, spices, flour and soda last. 

Mrs. S. T. Carpenter. 

Steamed Fruit Cake. — Two eggs, one cup of sugar, one scant cup of 
butter, one-half cup of molasses. Mix all together and add one-half 
cup sweet milk, one teaspoon soda, two and three-fourths cups of flour, 
one-half teaspoon each of cloves and nutmeg, one teaspoon of cinnamon, 
one-half pound each of currants, raisins and citron. Add orange and 
lemon peel candied. Mix well. Steam three hours and let dry off in 
oven. Mrs. Winifred Mullin Taylor. 

Old Fashioned Cream Cake. — One cup each of sour cream and sugar; 
two eggs, two cups of flour, one-half teaspoon of soda, a pinch of salt 
and a little nutmeg. Bake in shallow tin. Better when eaten fresh. 

Mrs. Belding. 

Cream Fruit Cake. — One cup each of sour cream, sugar and seeded 
raisins chopped, two cups of flour, one teaspoon of soda, two eggs; 
flavor with spices. Bake in shallow tin. Aunt Susan Andrus. 

Eggless Fruit Cake. — Cream together one cup of brown sugar and 
one-half cup of butter, add one cup of thick sour milk with one tea- 
spoon of soda, one-half teaspoon each of cinnamon and cloves, one cup 
of raisins, one-half cup of English walnut meats and two cups of flour. 
Bake in shallow pan. Mrs. Newell Rexford. 

Martha's Eggless and Butterless Cake. — Put into a sauce-pan the 
following: one cup each of dark brown sugar and water, one and one- 
half cups of seeded raisins, one-half cup of lard, one teaspoon of ground 
cinnamon, one-half teaspoon of cloves, one-fourth teaspoon of nutmeg 
and half teaspoon of salt. Boil the ingredients for three minutes, then 
cool. When cold, stir in one teaspoon soda dissolved in a little warm 
water, then two cups of flour sifted with one-half teaspoon baking 
powder. Bake in shallow tin. Martha J. Baldwin. 

Spanish Buns. — Two cups of sugar, one cup each of butter and sweet 
milk, two heaping cups of flour, four eggs, two teaspoons cream tartar, 
one of soda, and two tablespoons cinnamon. Bake in sheets, frost and 
cut in squares. Mrs. M. C. Abbott. 

Spanish Buns. — - Cream together one cup of sugar and butter half the 
size of an egg, add two well-beaten eggs, three-fourths of a cup of 



214 



Cakes 



butter-milk with one-half teaspoon of soda, one teaspoon each of cinna- 
mon and cream tartar, one and one-half cups of flour. Bake in a 
shallow tin. Mrs. Kellas. 

Domestic Economy Cake. — Two squares of grated chocolate, one- 
fourth cup of butter, one-half cup of boiling water, one cup of sugar, 
one of flour, three-fourths teaspoon of soda mixed with one-fourth cup 
of sour milk and one egg. Put together in order named. 

Miss Gertrude B. Hickok. 

Velvet Cake. — Cream together one and one-half cups of sugar and 
one-half cup of butter, add beaten yolks of four eggs, two ounces of 
grated chocolate dissolved in five tablespoons of boiling water, one- 
half cup of milk, one and three-fourths of flour with two teaspoons of 
baking powder, one teaspoon of vanilla and lastly whites of four eggs 
beaten stiff. Bake in moderate oven forty-five minutes. Ice with boiled 
frosting. Mrs. Horrigan. 

Fudge Loaf Cake. — Cream together one cup of sugar and two-thirds 
cup of butter, add one cup of milk, and stir in lightly two and one-half 
cups of flour in which & heaping teaspoon of baking powder has been 
sifted; stir in one-quarter of a cup of chocolate which has been melted 
by placing in hot water, one-half cup of English walnuts cut up coarsely, 
then three eggs, whites and yolks beaten separately. Bake in shallow 
tin and cover with fudge frosting to the depth of one-quarter of an 
inch. See Frostings. Mrs. J. Schoolcraft. 

Chocolate Cake. — Shave one-half a cake of Baker's chocolate, pom- 
over it one-half a cup of boiling water and let it dissolve. Two cups of 
sugar, one-half cup of butter, one-half cup of thick sour milk, one- 
half teaspoon of soda, two teaspoons of vanilla, two eggs, two even 
cups of flour; put the chocolate in before the flour. 

Mrs. Frank Haven. 

Chocolate and Nut Loaf Cake. — Two and one-half cups of sugar, one 
cup of butter, one cup of sour milk, one teaspoon of soda, five eggs, one 
and one-half squares of Baker's chocolate melted, two and one-half 
cups of flour, one cup of English walnuts chopped, not too fine. Stir 
the butter and sugar, add the beaten yolks of the eggs, then the sour 
milk, to which the soda has been added; add the beaten whites of the 
eggs, mixing alternately with two and one-half cups of flour, a good 
pinch of salt and two teaspoons of vanilla, adding last two-thirds of 
a cup of nuts, using the remainder in the icing. This makes two 
sheets. Mrs. O. S. Lawrence. 



Cakes 



215 



One Egg Devil's Food. — Cream together one cup of sugar and a piece 
of butter the size of an egg. Add one beaten egg, two squares of melted 
chocolate which have been put into one cup of thick sour milk, one tea- 
spoon of soda and a pinch of salt, one and two-thirds cups of flour. This 
makes one loaf or two layers. Chopped walnuts may be added. 

Miss Katharine L. King. 

Fudge Cake. — Yolk of one egg, scant tablespoon of butter, one cup 
of sugar, one-half cup of Baker's cocoa, one cup of sour milk, one and 
one-half cups of flour, one teaspoon of soda, one teaspoon of vanilla, a 
little salt. Bake in loaf or layers. 

Filling. — Two cups of sugar, three-fourths cup of milk, one-third 
cake of chocolate, butter size of an egg. Boil until it forms a soft ball 
when dropped in water and beat until smooth. 

Mrs. Minnie Harwood Parkhurst. 

Layer Cake. — One-half cup of butter, one and one-fourth cups of 
sugar, one cup of milk, two and one-half cups of flour and two tea- 
spoons of baking powder; whites of four eggs; flavor with vanilla. 
Bake in three layers. See directions for making cake. 

Mrs. D. W. Lawrence. 

Layer Cake. — One and one-half cups of sugar, one-half cup of butter, 
one cup of milk, whites of three eggs, two heaping cups of flour, two 
teaspoons of baking powder, flavor to taste. Bake in three layers. 

Mrs. John Lincoln. 

Layer Cake. — One and one-half cups of sugar, one cup of milk, or 
water, two and one-half cups of flour, one-half cup butter, two tea- 
spoons of baking powder and whites of two eggs. See directions for 
making cake. Miss Laura Pitman. 

Quick Layer Cake. — To three well-beaten eggs add one cup of sugar, 
four tablespoons of thick sweet cream, little salt, one cup of flour, 
one teaspoon baking powder. All beaten thoroughly together. This 
makes two round layers. Can be packed with peaches with whipped 
cream over the top for dessert. Miss Katharine L. King. 

One Egg Cake. — One egg, one cup each of sugar and sweet milk, 
two cups of Hour, three tablespoons of melted butter, two teaspoons of 
cream tartar, one teaspoon of soda. Bake in two or three layers. Excel- 
lent with whipped cream as a filling. Mrs. Hattie Adams Warner. 

Cocoanut Layer Cake. — Two cups of sugar, one cup of butter, one cup 
of cornstarch, one cup of sweet milk, whites of four eggs, one-half 



216 



Cakes 



teaspoon of cream tartar, one-fourth, teaspoon of soda, two cups of 
flour; beat the starch, cream tartar and milk together. See directions 
for making cake. Whites of four eggs. for frosting with, cocoanut. 

Mrs. M. H. Barry. 

Eggless Layer Cake. — One-half cup of sugar, one-fourth cup of but- 
ter, one-half cup of milk, one-fourth teaspoonful of soda, one-half tea- 
spoonful of cream tartar, one cup of flour. This makes two layers. 

Mrs. John Lincoln. 

Cream Layer Cake. — One cup of sugar, one cup of sour cream with 
one-fourth teaspoon of soda, two eggs, two cups of flour with two tea- 
spoons of baking powder, flavoring. Put together with marshmallow 
frosting. Mrs. Abiel Smith. 

Mocha Tart. — Beat yolks of five eggs to a froth, add one cup of 
granulated sugar that has been sifted twice, mix thoroughly with the 
yolks; add one and a half tablespoons of Cross and Blackwell's essence 
of coffee. One cup of flour sifted three times and one teaspoon of bak- 
ing powder; beat the whites of the eggs to a stiff froth with a quarter 
of a teaspoon of cream tartar and a pinch of salt. Mix and divide into 
three cakes and bake; put together with the following: one pint of 
whipped cream, one .tablespoon of confectioners' sugar, one tablespoon 
of essence of coffee; frost the top. Mrs. Frank Haven. 

Orange Cake. — One and one-half cups of sugar, one-half cup of but- 
ter, three whole eggs and two yolks beaten separately. Put the grated 
rind and juice of one large orange in a cup and fill with water, two 
and one-half cups of flour, three teaspoons of baking powder; use the 
two whites for frosting. See directions for making cake. Bake in 
layers. 

Filling. — White of two eggs beaten very stiff, one heaping cup of 
sugar, boiling water to dissolve. Cook until it hairs well, pour onto the 
eggs very slowly., beat with Dover beater constantly. 

Mrs. Eleanor Markell Proctor. 

Orange Cake. — Two cups of sugar, two cups of flour, one-half a cup 
of cold water, pinch of salt, a teaspoon of cream tartar, one-half tea- 
spoon of soda, four eggs, the juice and grated rind of one large orange; 
beat the yolks and sugar together; dissolve the soda in the water; sift 
the cream tartar in the flour; add the beaten whites of two of the eggs; 
bake as for layer cake. For the filling put nearly a pound of sugar 
with the beaten whites of the other two eggs and add the juice and 
grated rind of another orange. Mrs. Gilbert. 



Cakes 



217 



Chocolate Layer Cake. — To one cup of sugar add one-half cup each of 
melted butter and thick sour cream, stir well and add two beaten eggs 
and beat thoroughly. Sift one teaspoon each of soda and baking pow- 
der with two scant cups of flour and add to above mixture, also two 
squares of Baker's chocolate dissolved in one-half cup of boiling water. 
Bake in three layers and put together with the following filling. 

Filling. — Blend together three tablespoons of flour and three of melted 
butter. Add one and a half cups of boiling water also one and a half 
cups of sugar. Stir well and add three squares of Baker's chocolate 
melted. Cook in double boiler until thick like custard; flavor with one 
and a half teaspoons of vanilla. Pack on a small chop plate so as to 
hold extra filling which will run from cake. When serving give some 
of extra filling with each service. Good for dessert. 

Miss Esther H. Taylor. 

Devil's Food. — Two cups of brown sugar, one-half cup of butter, two 
eggs, three level tablespoons of cocoa, one-half cup of sour milk, one- 
half cup of hot water, one level teaspoon of soda dissolved in the hot 
water, two and one-half scant cups of flour; the batter should be rather 
thin, add a little vanilla. Bake in three layers. 

Filling. — Two cups of brown sugar, one-half cup of sweet cream, 
one-half cup of butter; cook slowly until it begins to thicken, remove 
from the fire and add one tablespoon of chocolate or cocoa and a little 
vanilla and stir until smooth. Mrs. Breed. 

German Chocolate Cake. — One cup of sugar, one small tablespoon of 
butter, two eggs, yolks and whites beaten separately, one small cup of 
milk, two large teaspoons of baking powder, two cups of flour. Add the 
following while hot: 

Take one-half cake of Baker's chocolate, one-half cup of milk; one 
cup of sugar, yolk of one egg. Cook all together until it thickens and 
add it to the cake. Bake in four layers, and put together with boiled 
frosting. Can add one square of melted chocolate to the frosting. 
Flavor with vanilla. Mrs. John King. 

Cream Sponge Cake. — One pint of pulverized sugar, the yolks of six 
eggs beaten with the sugar fifteen minutes, one-half cup of cold water, 
beat the whites and mix with the sugar and yolks; lastly one full pint 
of sifted flour with two teaspoons of baking powder; stir in quickly 
and bake in two long pans. 

For the Filling. — Three-fourths of a pint of sweet cream, two heap- 



218 



Cakes 



ing teaspoons of cornstarch; cook until it thickens; add a little salt and 
vanilla, sweeten to taste. When cold place between the two cakes. 

Icing. — To the juice of one lemon add enough pulverized sugar so it 
will not run and ice the top of cake. Mrs. Spann. 

Washington Pie. — Cream together one cup of sugar and a piece of 
butter the size of an egg, add one beaten egg, one cup of sweet milk 
with one teaspoon of soda, two cups of flour with two teaspoons of 
cream tartar. Mix weli. Bake two layers for the pie, baking the 
remainder in patty tins. Put between the two layers the whole of the 
filling and sprinkle the top with powdered sugar. 

Filling. — One pint of milk, two tablespoons of cornstarch, two eggs 
and one cup of sugar Wet the cornstarch with enough milk to work 
it into a paste. Boil the rest of the milk; beat the eggs, add the sugar 
and cornstarch to this and as soon as the milk boils pour in the mix- 
ture gradually stirring all the time until smooth and thick. Drop in 
teaspoon of butter and when this is mixed in, set the custard aside to 
cool and add vanilla or lemon. Marian Harland. 

Custard Cake or Martha Washington Pie. — Three eggs, one and a 
half cups of sugar, one-half cup of cold water, two cups of flour, two 
heaping teaspoons of baking powder. Beat eggs and sugar five min- 
utes with Dover egg beater. Add other ingredients and beat well. Bake 
in three tins in a very moderate oven. 

Filling. — One and a half cups of rich milk, one-half cup of sugar, 
yolks of two eggs, two scant tablespoons of cornstarch. Heat milk in 
double boiler, cream sugar, starch and egg yolks, add to hot milk and 
stir until well cooked. Flavor with lemon. Put between the layers. 

Frosting. — Whites of two eggs beaten stiff, eight tablespoons of finest 
confectioners' sugar, one square chocolate melted. Cover the top and 
sides of cake. Flavor with vanilla. Mrs. Florence Channell Massey. 

Chocolate Cream Pie. — Four eggs beaten separately, yolks with one 
cup of sugar, then add beaten whites, lastly one and one-half cups of 
flour sifted with three teaspoons of baking powder, a little vanilla and 
salt. Bake in two pie tins. 

Cream. — One and one-half squares of Baker's chocolate grated, two 
tablespoons of sugar, one of hot water. Stir over fire till smooth. In 
a double boiler mix four tablespoons of flour, six of sugar, yolks of three 
eggs, a little salt and a pint of milk. Beat well and add chocolate 
mixture, cook till thick. Split the pies and spread cream between. Put 



Cakes 



219 



on top a meringue of whites of three eggs beaten with three tablespoons 
of sugar and a little vanilla. Place in the oven and brown. 

Mrs. Fred J. Doolittle. 

Almond Torte. — Beat together until creamy the yolks of five eggs 
and five tablespoons of sugar. Then add a small pinch of salt, grated 
rind of one lemon, juice of one-half lemon, a bit of cinnamon, one tea- 
spoon of vanilla, one-half teaspoon of almond extract, three-eighths of 
a pound of grated almonds, and one tablespoon of bread crumbs. Beat 
whites of eggs and fold in gently. Bake in moderate oven about 
twenty-five minutes. Try with straw. If cake is done, straw will be a 
wee bit clamp and look shiney. When cold cut in the middle and put 
jelly between or whipped cream to which sugar and vanilla have been 
added. Mrs. M. Jay Slason. 

Ribbon Cake. — Take nearly one-third of white cake batter and 
add to it one cup of raisins, one cup of currants, one- fourth pound 
of citron, cinnamon and cloves to taste, two tablespoons of molasses; 
bake in a layer and the rest of the batter in two layers; put the 
three together with jelly, having the fruit loaf in the center. 

Mrs. Annie Morgan. 

Harlequin Cake. — One cup of butter creamed, two cups of sugar, 
one cup of sweet milk, yolks of three eggs, three cups of pastry 
Hour, one teaspoon of cream tartar, one-half teaspoon of soda, or 
three teaspoons of baking poAvder, whites of three eggs. Mix in the 
order given, then divide into four equal parts. Have two parts the 
color of the dough, color the third with one square of melted choco- 
late, color fourth part with pink coloring — one-half teaspoon of 
cochineal, one-half as much alum, the same of cream tartar, put it 
in two tablespoons of warm water, let it stand and then strain 
through a cloth. Bake in layer tins, place chocolate layer first, second 
white, third pink, fourth white, with frosting between layers. 

Mrs. George Furness. 

Lord Baltimore Cake. — Use recipe for gold cake and bake in three 
layers. Put together with the following filling and cover with boiled 
frosting. 

Filling. — Make a boiled frosting of three cups of sugar, one of water 
and whites of two eggs. To this add one-half cup of rolled macaroons, 
one-fourth of pecan meats, chopped, one-fourth of blanched almonds, 
chopped, twelve candied cherries, one-fourth teaspoon orange extract 
and two teaspoons lemon juice. 



220 



Cakes 



. Lady Baltimore Cake. — One cup of butter, two of sugar, three 
and one-half of flour, one of sweet milk, whites of six eggs, two 
level teaspoons of baking powder, one teaspoon of rose water or 
vanilla. Cream the butter, add the sugar gradually, beating con- 
tinuously, then the milk and flavoring, next the flour into which the 
baking powder has been sifted, and lastly the stiffly beaten whites 
of eggs which should be folded lightly into the dough. _Bake in 
three layers. 

Filling. — Dissolve three cups of granulated sugar in one cup of 
boiling water. Cook until it threads, then pour it over the stiffly 
beaten whites of three eggs, stirring constantly. To this icing add 
one cup of chopped raisins and one cup of nut meats, pecans pre- 
ferred, and five figs cut into very thin slices. Put this between the 
layers of cake and frost the top and sides. Mrs. James Shaw. 

Flake Cake.— One-half cup each of molasses, sugar, butter and 
sour milk, two cups of flour, yolks of two eggs, one teaspoon each of 
soda and vanilla, and a scant half teaspoon of cloves. Makes three 
layers. Follow directions for cake. Pack with boiled frosting, made 
from the whites of the eggs and two cups of sugar. 

Miss Jean Hawkins. 

Ginger Bread. — One cup each of molasses, sugar, sour milk and 
butter, two eggs, two teaspoons of soda, two scant teaspoons of gin- 
ger, three and one-half cups of flour. To be eaten warm. Makes 
two sheets in biscuit tins. Mrs. Belding. 

Ginger Bread Gems. — Blend one-fourth cup each of molasses and 
sugar, two tablespoons of melted butter, one egg. pinch of salt, one- 
half teaspoon of ginger. Add one-half cup of sour milk with one- 
half teaspoon of soda dissolved in it and one cup of flour. Bake in 
hot oven. Makes one dozen gems. Serve hot. Mrs. Ransom. 

Molasses Puffs or Ginger Bread. — In a bowl put one cup of sour 
cream, one-third of a cup of sugar, two teaspoons of cinnamon, salt and 
one well beaten egg, stir thoroughly; dissolve one even tablespoon of 
soda, stir into a cup of molasses and add to the cream, then stir in two 
and one-half cups of flour. Bake in shallow tins and cut in squares. 

One scant half cup of butter and one of sour milk can be used in 
place of cream. For ginger bread use one teaspoon each of cinnamon 
and ginger. Mrs. George Hawkins. 



Cakes 



221 



Blueberry Ginger Bread. — Cream together one-half cup of shorten- 
ing and one cup of sugar; add one-half cup of molasses, one beaten 
egg, one-half cup of sour milk, one teaspoon of soda, one-half table- 
spoon of ginger and two cups of flour and lastly two cups of fresh 
blueberries. Bake in a shallow pan. Mrs. M. J. Hepburn. 



FROSTINGS AND FILLINGS FOR CAKES 



Care is necessary in the preparation of syrup for icings, etc. 
Confectioners recognize six or eight degrees in boiling sugar, but for 
our purposes a knowledge of three will be enough — the second degree 
or "thread]" the fourth or "ball;" and -the sixth or "fruit glace." 
One cup of granulated sugar and one-half cup of water will boil to 
"the thread" in ten or fifteen minutes; to the "ball" in twenty 
minutes; and a little longer is necessary for a "fruit glace." Test by 
dipping the thumb and forefinger in cold water and taking a drop of 
syrup between them and drawing apart. If it threads the second degree 
is reached; when it forms a soft ball by rolling between the thumb 
and finger we have the fourth degree; and when the syrup dropped 
in cold water is brittle, the sixth degree is reached. 

If a thermometer is used it will register from 215 0 to 217 0 at the 
" thread from 238 ° to 242 0 at the " ball » and 300 ° to 310 0 at the 
" glace ". 

Boiled Frosting. — Take two cups of granulated sugar, put in a 
basin and pour over just enough boiling water to dissolve; set in a 
kettle of water; beat the whites of three eggs a very little; put into 
the basin and beat until it thickens; remove from the stove and 
beat until cold. This is sufficient for a layer cake and a loaf. 

Mrs. Frederick J. Seaver. 

Fluffy Icing. — One cup of sugar with enough water to dissolve, boil 
until it waxes soft in water and add it to the whites of two well 
beaten eggs, then beat thoroughly. Mrs. Fred Amsden. 

Steamed Icing. — Boil two cups of granulated sugar and three-fourths 
of a cup of water until it spins a long thread and forms a hard ball 
when droped into cold water. Beat the whites of four eggs stiff. 
Beat the boiling wax slowly into the whites of the eggs then place the 
pan containing the icing in another vessel containing boiling water. 
Place on stove, keep water boiling and stir the icing slowly and care- 
fully and steam until a heavy coating forms on sides and bottom of the 
pan and icing is stiff enough to stand. Spread on cake with a broad 
knife when hot. When properly made this icing can be used in paper 
tubes for all floral decorations. It will remain soft indefinitely. 

Mr. Sherwood P. Snyder. 

[222] 



Frostings and Fillings for Cakes 



223 



Boiled Milk Frosting. — One cup of sugar, one-fourth cup of milk, 
cook until it comes to the boiling point; take from the stove and 
beat until white. While warm cover the cake. This makes a soft 
frosting. Mrs. W. S. Lawrence. 

Confectioners' Sugar. — Take equal parts of the white of an egg 
and water, beat lightly; then stir in sifted confectioners' sugar until 
the frosting can be spread without running. Flavor to taste. 

Cream Fondant. — Add just enough water to cream fondant to soften 
to the right consistency to spread; a very little water is needed. 
Flavoring as desired. Mrs. William Badger. 

Caramel. — Boil one and one-half cups of sugar and one-half cup 
of water to a syrup. Caramelize one-half cup of sugar and add to 
above with one tablespoon of butter, and beat until cold. Chopped 
nuts may be added if desired. Mrs. A. B. Waldron. 

Caramel Frosting. — Take one-half cup of butter, scant, one cup 
of brown sugar and three teaspoons of milk. Boii for five minutes, 
then add one teaspoon of vanilla. Beat until cool and put it on the 
cake before it hardens. Mrs. Macintosh. 

Chocolate Icing. — Break the white of one egg into a glass, add 
an equal measure of cold water, stir into this pulverized sugar until 
it is the right consistency. Three or four tablespoons of grated 
chocolate melted over the teakettle and stirred in with the egg and 
sugar. Flavor with vanilla. If a little too stiff to spread, add a 
few drops of boiling water. Mrs. W. H. King. 

Fudge Frosting. — One and one-half tablespoons of butter, one- 
half cup unsweetened cocoa, one and one-quarter cups of confec- 
tioners' sugar, one-third cup of milk, a few grains of salt; bring to the 
boiling point and boil about eight minutes, remove from fire and beat 
until creamy, add one-half teaspoon of vanilla and put over cake. 

Mrs. J. Schoolcraft. 

Whipped Cream. — Put nearly one pint of cold sweet cream in a 
bowl and beat with an egg beater until thick; then sweeten and 
flavor to taste. The beaten whites of two eggs may be added if there 
is not the amount of cream required. 

Sour Cream Nut. — One cup of sour cream, one-half cup of sugar, 
one tablespoon of flour. Beat all together and cook till it thickens. 
When cold add one cup of chopped walnut meats. 

Mrs. Wm. Tobey. 



224 



Frostings and Fillings for Cakes 



Sour Cream Nut. — One coffee cup each of sour cream, sugar, and 
English walnut meats, chopped fine; cook all together until it thickens. 
Spread when cool. Mrs. Breed. 

Mocha Frosting. — To one-half cup of butter, washed if too salt, 
add one and a half cups of confectioners' sugar and beat till light 
and creamy. Then add carefully enough strong coffee or coffee essence 
to obtain the desired flavor. Mrs. George Hawkins. 

Trilby Frosting. — To a boiled frosting add a cup of marshmallows 
cut in quarters and one-fourth cup of Maraschino cherries cut in slices. 
Flavor with vanilla. 

Ice Cream Filling. — -Two cups of pulverized sugar; add one-half 
a cup of water to dissolve the sugar, and boil to " the thread " ; beat 
the whites of two eggs, and on these pour the sugar while hot, beat- 
ing all the time; add one-half a teaspoon of lemon acid. 

Mrs. Parmelee. 

Maple Sugar. — Two coffee cups of maple sugar and one-fourth 
cup of water; cook to "the ball"; then pour it on the beaten white 
of one egg and beat hard. Mrs. E. W. Knowlton. 

Xote. — Chopped walnuts may be added with the maple sugar if 
desired. 

Almond. — Blanch one pound of almond meats; reserve sufficient 
whole ones for the top layer; split in two or three parts, lengthwise, 
the remaining ones. When the cake is baked stick the nuts into 
the layers one inch apart and pour over plain or boiled frosting. 

Mrs. McClary. 

Butternut Filling. — -To a boiled or French fondant add nuts broken 
in pieces. Put large pieces of the nuts on the top layer of the cake. 

Mrs. John C. Williamson. 

Walnut. — Chop fine one-half pound of English walnut meats. Pat 
into boiled frosting after it has cooled a little. 

IVote. — One square of Baker's chocolate, grated, makes four level 
tablespoons of Huyler's powdered chocolate. 

Chocolate Cream. — Whip one and one-half cups of cream, sweeten 
to taste and add three tablespoons of grated chocolate. 

Chocolate. — One and a half cups of sugar, grate one-fourth of 
a bar of Baker's chocolate, six tablespoons of boiling water, cook to 



Frostings and Fillings for Cakes 



225 



" the ball." Beat the whites of two eggs, on them pour the syrup while 
hot, beating all the time until it is thick enough to spread on the 
cake. Miss Hattie H. Webster. 

Chocolate. — Place two blocks of chocolate, without grating, in 
a basin over steam: when melted stir into it the following: one egg, 
or yolks of two, beaten light, with nearly one cup of sugar, four 
tablespoons of cold milk; steam until smooth. Flavor with vanilla. 

Mrs. McClary. 

Chocolate Custard. — Yolks of five eggs, two teaspoons of grated 
chocolate, scant half cup of sugar, four tablespoons of milk; flavor 
with vanilla: put in a bowl and place in hot water until it begins to 
thicken. Mrs. P. W. Cantwell. 

Chocolate Caramel. — 'One cup of brown sugar, butter the size 
of a walnut, one-half cup of milk, one square of Baker's choco- 
late melted. Boil butter, sugar and milk till it will form a soft ball 
when dropped in water, stir in water and beat all till glossy. Flavor 
with vanilla. Mrs. R. N. Porter. 

Chocolate. — Melt two squares of chocolate and butter size of walnut 
in a bowl over steam. When melted add first five tablespoons of cold 
milk, then the white of one egg beaten stiff and thicken with pul- 
verized sugar which has been rolled smooth. Enough for three layers. 

Mrs. Agnes Haskell Seaver, 

Chocolate Filling. — One cup of milk, one-half cup of water, one cup 
of sugar, one heaping tablespoon of flour stirred in the sugar with three- 
quarters cup of Baker's cocoa. When milk and water are hot stir in 
dry ingredients and cook in double boiler till thick. When cold add 
one teaspoon of vanilla. Mrs. Frederick J. Seaver. 

Chocolate Cream for Patie Cake. — For one loaf of white cake 
baked and left remaining in a long tin, take the white of one egg, 
three tablespoons of cold water, one-half teaspoon of vanilla and 
enough sifted confectioners' sugar to make thick enough to spread 
over the cake; one hour after the cake is covered spread over two 
squares of melted chocolate with a broad knife. If preferred use 
the. cooked caramel covering as follows: two cups of sugar, one- 
half cup of sweet cream, or one-half cup of milk and butter the size 
of a walnut, boil together about five minutes. When done add one 
teaspoon of vanilla and stir to a cream. Spread on the cake and 
cover with chopped walnuts or melted chocolate. Mrs. McClary. 

8 



226 



Frostings and Fillings for Cakes 



Lemon. — One cup of sugar, scant one-fourth cup of butter, grated 
rind and juice of two lemons, yolks of four eggs, cook until it thickens, 



Orange Jelly Frosting. — Juice of two oranges and one lemon, grated 
rind of one orange, one tablespoon of cornstarch, one cup of cold 
water and sugar to taste. Cook juices, sugar and water to the boiling 
point. Thicken with the cornstarch made smooth with a little of the 
orange juice. Stir all the time; as soon as thick take from the stove, 
add rind, and when cool spread between layers of cake. On top layer 
slice oranges and sprinkle with pulverized sugar and pour over sweet 
cream beaten and sweetened. Mrs. INI. L. French. 

Ambrosia Filling. — ■ One-half pint of cream, whipped, one grated 
cocoanut, two eggs beaten to a froth, one cup of sugar, juice of two 
oranges and grated rind. Beat well together. 



Marshmallow Filling. — Two cups of sugar, one cup of water, whites 
of two eggs, one-half pound of marshmallows. Heat the marshmallows 
in the oven or over steam, reserving a few to chop for the top. Boil 
the sugar and water to a syrup until it threads. While hot pour it on 
the stiffly beaten whites, stirring all the time. Add the melted marsh- 
mallows and beat until smooth. Flavor with vanilla. When almost 
cool spread on layers. Mrs. William Breed. 

Cocoanut. — Take the whites of four eggs; allow one cup of sugar 
to each egg; one pound of desiccated cocoanut, one pound either of 
English walnuts or blanched almonds; dissolve the sugar in a little 
water and boil a few minutes; have the eggs beaten; stir in the 
sugar; beat until light and flavor. Miss Klohs. 

Apple. — One large sour apple pared and grated, juice of one lemon; 
one cup of sugar. Stir all together and cook three minutes. Stir in 
the beaten white of one egg after removing the mixture from the fire. 
When cold, spread on layers. 

Banana. — Pack cake with boiled frosting, and over each layer slice 
bananas a short time before serving. Also used with whipped cream. 



Peach. — Cut up peaches in thin slices; prepare cream by whipping 
and sweetening; flavor with vanilla; put layers of peaches between 
the sheets of cake and pour the cream over each layer and the same 



stirring all the while. 



Mrs. W. H. King. 



Mrs. D. W. Lawrence. 



Mrs. H. E. King. 



on top. 

Grated pineapple can be used the same as peaches. 



Mrs. Caldwell. 



Fros tings and Fillings for Cakes 



227 



Strawberry. — One cup each of strawberries and granulated sugar, 
white of one egg. Beat all together a long time. 

Mrs. A. P. Moses. 

Fig. — ■ Chop very fine eight figs and one-half cup of seeded raisins ; 
beat the white of one egg with three tablespoons of powdered sugar; 
stir in the figs and raisins, then add one tablespoon of grated choco- 
late and stir all well. Mrs. F. White. 

Fig. — One pound of figs chopped fine: stir in jelly or fruit juice 
until it will spread easily; add sugar if necessary. Mrs. W. Crooks. 

Fig. — Take three-fourths of a pound of figs, chop fine and put 
into a stew pan on the stove; pour over them two cups of water and 
a large cup of sugar. Cook all together until soft and smooth. When 
cold spread between the layers of the cake. Mrs. Horrigan. 

Fig. — One-half pound of figs, one cup of seeded raisins, one of 
water and three-fourths of a cup of sugar, juice of one-half lemon. 
Cook all till soft and when cool spread. 

Mrs. Eleanor Markell Proctor. 

Tutti Frutti. — One cup of sugar, one-fourth cup of water, white 
of one egg, one-fourth cup each of figs, cocoanut and walnut meats. 
Make boiled frosting of sugar, water and eggs, then add the fruit 
chopped fine. Miss Alice J. Watkins. 

Date. — ■ One cup of sour cream, one cup of sugar, one cup of dates, 
stoned and cut fine. Cook together slowly until thick enough for 
filling. Mrs. Newell Rexford. 

Date (or Raisin) and Nut Filling. — One and one-fourth cups of sugar, 
one and one-fourth cups of milk, one cup of dates cut quite fine, one 
tablespoon of flour, pinch of salt, one-half cup of broken walnut meats, 
butter the size of a walnut. Mix sugar and flour together, add dates, 
butter, salt and milk. Cook together till thick enough to spread on 
cake. Take from fire and when nearly cool add nuts and spread. 
This makes a generous allowance for three layers. A quarter or half 
cup of sour cream with enough sweet milk added to make the cup and 
a quarter is a great improvement and the butter may be omitted. 

Mrs. Florence Miller Main. 



Raisin. — One cup of raisins, stoned and chopped fine; stir into 
boiled frosting when partly cooled. Mrs. A. P>. Keeler. 



228 Frostings and Fillings for Cakes 

Raisin. — One and a half cups of raisins, one and a half cups of 
sweet cream, one cup of sugar, one tablespoon of butter, two scant 
tablespoons of cornstarch, pinch of salt, cinnamon, nutmeg, cloves, 
or other flavoring to taste. Boil twenty minutes, spread when cool. 
This may be used for pie filling with meringue on top, with cocoanut. 

Mrs. W. S. Lawrence. 



SMALL CAKES AND COOKIES 



Afternoon Tea Cakes. — Two eggs, one cup each of sugar, sour cream, 
and chopped raisins, one-fourth cup of citron, two cups of flour, one 
teaspoon cinnamon, one-half teaspoon of soda, one-fourth teaspoon 
cloves, pinch of salt, dash of nutmeg, ten cents worth of chopped 
walnut meats. Bake in small patty tins. Nellie Barry. 

White Cake. — Whites of two eggs in a measuring cup — then melted 
butter to make the cup half full. Then fill cup with sweet milk. Pour 
this on two small cups of sifted flour and two teaspoons of baking- 
powder, one cup of sugar, one teaspoon of flavoring and beat hard 
five minutes. Bake in patty pans. Mrs. Wallace C. Short. 

Bake the above cake in a shallow tin, when cold cut in two-inch 
squares or any fancy shape and decorate. 

For Washington Tea cover with white frosting and place a cherry in 
the center. 

For St. Valentine, cut heart shape and cover with pink icing. 

Goodwins. — Bake the above cake in small timbale molds, when cool 
cut out a round piece from the center of the top of each and remove 
some of the cake to make wells, cut marshmallows in half, let them 
stand a few minutes in Maraschino juice; then use with one or two 
cherries to fill the center, return the round taken out to cover the 
opening, and frost. 

Lemon Queens. — Cream half a cup of butter and one of sugar, then 
add the well beaten yolks of four eggs, the grated rind of a lemon and 
two tablespoons of the juice. Sift together one and a fourth cups of 
flour and one-fourth teaspoon of soda and beat into the batter, then 
add whites of eggs beaten light. Bake in small tins and frost. 

Mrs. Janet Allan. 

Snowballs. — Two cups of sugar, one-half cup of butter, one cup 
of sweet milk, three cups of flour, three teaspoons of baking powder, 
whites of five eggs. Bake in deep, square tins. The following day 
cut in two-inch squares, taking the outside off so as to leave it all 
white; take each piece on a fork and frost upon all sides, and roll 
in freshly grated cocoanut. These may be varied by rolling in choco- 
late frosting prepared thickly enough to give a rough surface. 

Mrs. Mary Parmelee Olney 

[229] 



230 



Small Cakes and Cookies 



One Egg Cake. — ■ One at ell beaten egg, one-half cup of sugar, three 
tablespoons of melted butter, two-thirds of a cup of milk, one and 
a half cups of flour, one teaspoon of baking powder. Bake in small 
tins. Mrs. Dan Mather. 

Date Cakes. — One cup of dates cut fine, one cup of nuts (pecans 
preferred, not too fine), one cup of granulated sugar, one cup of flour, 
one teaspoon of baking powder, two whole eggs and whites of three. 
Sift dry ingredients and add to dates and nuts. Add eggs beaten to a 
froth. Pour into a buttered pan one-half inch thick (the dough one- 
half inch thick), bake slowly. When done cut in squares and roll in 
powdered sugar. The best results obtained if the batter is spread 
thin. Mrs. J. Raymond Lynn. 

Coffee Cup Cakes. — One egg, one-half cup shortening (melted), 
three-fourths cup of sugar, one-fourth cup of molasses, one cup of 
coffee, one teaspoon of soda dissolved in the coffee, one-half teaspoon 
of salt, three-fourths cup of raisins. To the beaten egg add sugar and 
salt, molasses, shortening and coffee with soda dissolved in it. Thicken 
with flour to make a ribbon batter and lastly add raisins floured. 
Bake in patty tins. Mrs. B. M. Xorthup. 

Chocolate Brownies. — Cream together one cup of sugar and one- 
half cup of butter (scant), then add two squares of chocolate, melted, 
three eggs whipped lightly, one-half cup chopped walnuts, one-half 
teaspoon vanilla and one-half cup of flour. Spread on buttered tins 
and bake in a slow OTen. Cut in two -inch squares. 

Miss Elizabeth Smith. 

Sponge Drops. — Beat to a froth three eggs and one cup of sugar. 
Stir into this one and one-half cups of flour in which one teaspoon of 
cream tartar and one-half teaspoon of soda haTe been thoroughly 
mixed; flavor with lemon. Butter tins and drop by the teaspoonful 
two inches apart. Bake in a moderately hot oven. 

Miss Esther H. Taylor. 

Lady Fingers. — Beat the whites of three eggs until stiff and dry. 
Add gradually one-third of a cup of powdered sugar. Beat the yolks 
of two eggs until thick and lemon color. Add to the first mixture. 
Fold in one-third of a cup of flour mixed and sifted with one-eighth 
of a teaspoon of salt: flavor with one-fourth of a teaspoon of vanilla 
or lemon extract. Bake in lady finger tins eight or ten minutes 
in a moderate oven. The above will make two dozen. 

Boston Cooking School. 



Small Cakes and Cookies 



231 



Strawberry Puffs. — One-half cup of butter, one cup of water, two 
teacups of flour: boil water and butter together: while boiling stir 
in the flour. Take off, and when cool stir in five eggs and one-half 
teaspoon of soda: drop the batter the size of an egg into pans; bake 
thirty minutes; split open and put in sugared strawberries or boiled 
custard. Mrs. Beman. 

Cream Puffs. — One cup of water, small half cup of butter; let 
this come to a boil, then stir in slowly one cup of sifted flour. 
Remove from the stove, stirring until perfectly smooth. When cool 
beat in three eggs, one at a time, and beat the whole five minutes. 
In dropping on the tin by spoonfuls pile as high, and roughly as 
possible. Bake in a steady hot oven until nicely brown. When cold 
open and fill with custard or whipped cream. This makes one dozen. 

Filling for Cream Puffs. — Two eggs, two or three spoonfuls of corn 
starch, sugar and vanilla to taste, one quart of milk. Cook in double 
boiler until it thickens. Mrs. Gertrude French Hale. 

Chocolate Eclairs. — Make a paste as for cream puffs, drop on a 
pan in oblongs about four and one-half inches long and two inches 
apart. Bake in a rather quick oven till a delicate brown. As soon 
as baked, ice with chocolate icing. When cold open on the side and 
fill as cream puffs. 

Icing. — Melt gradually, being careful not to scorch, four table- 
spoons of grated chocolate, then stir in three tablespoons of milk or 
cream and one of water: mix well and add a scant cup of sugar; 
boil about five minutes. Mrs. Gertrude French Hale. 

Nut Cakes. — Beat the whites of four eggs very stiff; add two 
cups of powdered sugar gradually. Chop one and one -half cups of 
nuts not too fine, add these to four heaping teaspoons of flour, stir 
this into the eggs and sugar. Drop one-half teaspoons of mixture 
on greased and lightly floured pans. Have another one-half cup of 
nuts, put one-half nut on top of each little cake. Bake in a mod- 
erate oven. Let the cake cool a little before removing from the 
pan. Mrs. Edward Lawrence. 

Almond Macaroons. — Blanch one-half pound of almonds; when 
dry pound them fine; beat the whites of three eggs to a stiff froth; 
add one-half pound of white sugar and the almonds; flavor with 
extract of bitter almond; drop small teaspoonfuls on buttered paper 
placed on tin; sift sugar over them and bake slowly half or three- 
quarters of an hour. Mrs. R. D. Huntington. 



232 



Small Cakes and Cookies 



Cocoanut Macaroons. — To the beaten whites of three eggs add 
one cup of granulated sugar and one-fourth teaspoon of cream tar- 
tar and beat very stiff. Add enough cocoanut so that the mixture 
will not run when dropped from a teaspoon into pans that have 
been greased and dusted with flour. Bake in moderate oven. 

Miss Mary J. Flanagan. 

Peanut Macaroons. — To the stiffly beaten whites of two eggs 
add one cup of confectioners' sugar, two tablespoons of flour, one 
cup of shelled peanuts put through a meat chopper. Drop with a 
teaspoon on buttered tins and bake in a moderate oven. 

Miss Elizabeth Smith. 

Nut Cookies. — Whites of three eggs beaten stiff, a cup of brown 
sugar stirred in. also one heaping teaspoon of sifted flour and last of 
all one cup of very finely chopped walnuts. Drop by teaspoonfuls on 
well buttered tins (not too many on a tin) and bake well in slow oven 
so as to brown evenly. Must be removed from tins while hot to 
avoid breaking as they crisp quickly after taking from oven. 

Mrs. Maud French Englesby. 

Kisses. — Beat the whites of four eggs to a very stiff froth; stir 
in half a pound of granulated sugar; flavor with rose or lemon; con- 
tinue to beat until very light; spread white paper over a very thin 
board; drop the mixture by spoonfuls on the paper having them 
one inch apart; place in the oven, watching carefully until they have 
a golden tint; lift from the paper with a thin knife blade and stick 
them together at the base by twos. Mrs. Munger. 

Kisses. — To the beaten whites of three eggs add a quarter of a 
teaspoon of cream tartar and one and one-half cups of granulated 
sugar, a little at a time, and beat very stiff. Drop the mixture from 
pastry bag or paper funnel • on tins that have been greased and 
dusted with flour. Shake over a little ground cinnamon and bake 
in a slow oven. Makes sixty. Miss Mary J. Flanagan. 

Marguerites. — Make a boiled frosting flavored with vanilla, frost 
square wafers, then sprinkle over with English walnuts chopped fine,, 
frost again, place on a board or tin and set in the oven a few 
minutes. Mrs. TV. A. Short. 

Marguerites. — To the stiffly beaten whites of two eggs add one 
cup of pulverized sugar, one cup of walnut meats cut up fine and 
one teaspoon of vanilla. Spread on square saltines and brown in a 
slow oven. Mrs. 0. H. Burritt. 



Small Cakes and Cookies 



233 



Vanities. — Two eggs well beaten; add one-half teaspoon of salt, 
and flour to make a stiff dough; roll it as thin as possible, and cut 
in small diamonds; fry in hot lard; turn them the moment they come 
to the surface, and take out when the least brown; fill with jelly or 
sprinkle with sugar. Mrs. E,. D. Huntington. 

English Banbury Cakes. — Make a Banbury filling as follows: One 
cup of seeded raisins, four figs, a piece of citron the size of an 
English walnut, rind and juice of one lemon and one cup of sugar. 
Chop the fruit and lemon rind fine, then add the juice and sugar; 
mix well. Make a good pastry, roll out thin and cut in rounds 
about four inches across. Place a small dessertspoonful of the filling 
upon each round; wet the edges and fold over one side of the paste 
and pinch the edges together. Prick the top with a fork and bake 
about twenty minutes. The pastry may be cut into diamond shape 
and the filling put on one piece and covered with another, having 
moistened the edges. Mrs. George Hawkins. 

Cookies. — One cup of butter, one of sugar, two eggs, six table- 
spoons of sweet milk, one teaspoon of cream tartar and one-half of 
soda. Plour to roll very soft; cut in shape and bake in moderate 
oven. Aunt Susan Andrus. 

Cookies. — One cap of sugar, one cup of sour cream, one teaspoon 
of soda, a little salt. Flavor with nutmeg and essence of lemon. 
Flour to mix very soft. If the cream is not very rich add a piece of 
butter. Poll and cut in any shape desired. Bake in a medium oven. 
Add caraway if you choose. Mrs. S. A. Beman. 

Cream Cookies. — Two eggs, one cup of sugar, one-half cup of butter, 
one cup of sour cream, one-half teaspoon of soda; spice to taste; beat 
well; mix soft with flour. Mrs. Croff. 

Sour Cream Cookies. — One cup of sugar, one egg, one cup of sour 
cream, one teaspoon of soda, a little salt. Make stiff enough with flour 
to drop from the spoon and bake without rolling out. Flavor with 
lemon and vanilla or nutmeg. Bake in moderate oven. 

Mrs. Maggie Binan Hutchins. 

Sour Cream Cookies. — Cream one-half cup of sugar and butter half 
the size of an egg, add one well beaten egg, stir well. Put one-half 
teaspoon of soda in half cup of sour cream and add to the above, also a 
little salt and flavoring to taste. Sift two rounding teaspoons of 
baking powder in a cup of flour, add this and enough more flour to 



234 



Small Cakes and Cookies 



make a soft dough. Roll out. cut in shape and bake in moderate 
oven. This makes fifteen cookies. Mrs. W. H. Ames. 

Maple Sugar Cookies.--- One cup of sour cream, one and one-half 
cups of maple sugar, one egg, one teaspoon of soda, one-half tea- 
spoon of cinnamon; flour to roll soft; bake in a quick oven. 

Mrs. E. W. Cant well. 

Cookies. — One cup of butter, two cups of sugar, three eggs, one 
teaspoon of baking powder, one tablespoon of lemon, one-half cup 
of milk, enough flour to make a soft dough; roll, sprinkle with desic- 
cated ccoanut and fine sugar. Cut out, and bake in moderate oven. 

Mrs. 0. L. Ballard. 

Ammonia Cookies. — One quart of sifted flour; mix in one cup of 
butter and one cup of sugar. Break in three eggs (do not beat), 
dissolve in one-half cup of sweet milk one-half ounce of ammonia; 
mix all together; flour enough to roll thin and bake in a quick oven. 

Mrs. Kellas. 

Jelly Cookies. — Cream together one cup of sugar and one-half cup 
of butter, add one well beaten egg, pinch of salt, four tablespoons 
of milk in which has been dissolved one-half teaspoon of soda, two large 
cups of flour in which is sifted one teaspoon of cream tartar, one 
teaspoon of vanilla. Mix all together; roll thin, cut with round cutter 
having one-half with holes in center for the top of cookie, spread the 
whole cookies with jelly and place the top on this and bake in moderate 
oven. They will bake together so they will look like one cooky. 

Mrs. Xewell Rexford. 

Small Souvaroff . — ■ Beat half a cup of butter to a cream, gradually 
beat in one-fourth cup of sugar, then the beaten yolk of one egg, 
grating of orange or lemon rind and about one cup of flour (no baking- 
powder or soda). Knead the dough slightly and roll into thin sheet (a 
magic cover is helpful). Cut into small ovals, lift with spatula to a 
buttered baking sheet and bake to a pale amber. Put two cakes 
together with fruit jelly, frost and decorate with half a cherry and 
two leaves cut from angelica or citron. Flavor frosting to taste. 

American Cookery. 

Jumbles. — One egg, one cup of sugar, one cup of butter, two 
teaspoons of sweet milk, one-half teaspoon of cream tartar, one- 
quarter teaspoon of soda. Mix with flour enough to roll. Cut round 
with a hole in the middle; sprinkle with sugar before baking. 

Miss Amelia Greeno. 



S m'a 11 Cakes and Cookies 



235 



Wafer Jumbles. — Cream a half cup of butter and three-fourths cup 
of sugar, add one well beaten egg, cup and a half of pastry flour and 
a little vanilla. Pipe the mixture on buttered tins in the shape of 
letter S. Bake in moderately quick oven. 

Peanut Jumbles. — Cream together two cups of sugar and two 
cups of butter, add three well beaten eggs, one-half teaspoon of soda 
dissolved in four tablespoons of sweet milk and six cups of flour. 
One and a half quarts of peanuts, shell, remove brown skin, chop 
fine and add to the above. Roll thin, cut with a jumble cutter and 
bake in a quick oven. Mrs. Frank Haven. 

Nut Jumbles. — One-half cup of butter, one cup of sugar, one egg, 
one teaspoon of baking powder, two cups of flour, a pinch of salt, 
three-fourths cup of walnut meats coarsely chopped, about one-third 
cup of milk. Beat together the butter and sugar, add the egg well 
beaten, then the flour, salt and baking powder sifted together, add- 
ing the milk gradually so as to prevent the mixture becoming too 
dry. Mix the nuts well in and drop in spoonfuls some distance 
apart. Bake in a quick oven about ten minutes. 

Miss Katharine L. King. 

Nut Wafers. — Two eggs beaten, one cup of brown sugar, pinch 
of salt, one cup of chopped walnut meats, three even tablespoons of 
flour, one-fourth teaspoon of baking powder and one-half teaspoon of 
vanilla. Mix all together and drop in spoonfuls in biscuit tins. Bake 
five minutes in a hot oven. ■ Mrs. Lucy King Allen. 

Sand Tarts. — Cream one cup of butter, add one and a half cups 
of sugar, two well beaten eggs, one-half teaspoon of soda dissolved 
in four teaspoons of sweet milk and enough flour to make stiff. Roll 
out thin, cut with a round cutter, sprinkle top with granulated sugar 
and bake. Miss Carrie B. Stevens. 

Shrewsbury Cakes. — ■ Rub one cup of butter into one quart of 
flour, stir in two cups of sugar and two tablespoons of powdered 
cinnamon, add three well beaten eggs. Roll thin, cut into cookies 
and bake in a quick oven. Miss Bacon. 

Fruit Cookies for Afternoon Teas — Cream two-thirds cup of butter 
and one cup of sugar, add two well beaten eggs, two cups of flour, 
one teaspoon of , soda, dissolved in very little hot water, one teaspoon 
cloves, one teaspoon cinnamon, one cup of raisins cut fine, one cup 
of walnut or pecan meats cut fine, and one-half citron cut fine. Drop 



236 



Small Cakes and Cookies 



from teaspoon on well buttered pans far enough apart so that they 
do not touch when done. Add a tiny piece of citron or whole nut on 
top of each cooky. Miss Channell. 

Fruit Cookies.— Blend one cup of sugar, one-half cup of butter, 
one-half teaspoon of cinnamon and one-third teaspoon of cloves. Add 
the beaten yolks of two eggs, then four tablespoons of sour milk, 
with one even teaspoon of soda dissolved in it and three tablespoons 
of strong coffee and one cup of flour, one large cup of English wal- 
nut meats and one large cup of raisins, chopped. Add the beaten 
whites of two eggs and two cups of flour; stir well and drop from 
teaspoon into greased pans having space between. Bake brown in 
a hot oven. Makes about four dozen. Mrs. Ransom. 

Fruit Drops. — One egg, one-half cup each of molasses, sugar and 
sour cream, one teaspoon each of vanilla and cinnamon, one-half 
teaspoon each of cloves and salt, two cups of flour, one-half cup of 
raisins, one teaspoon of soda dissolved in a little cold water and 
added the last thing. Drop in small spoonfuls on greased pan and 
bake in a quick oven. Makes three dozen. 

Mrs. Gertrude French Hale. 

Rocks. — Cream one cup of butter and one and a half cups of 
brown sugar, add two tablespoons of molasses, one teaspoon of cin- 
namon, three well beaten eggs, one teaspoon of soda dissolved in a 
little water, two cups of flour, one cup each of walnut meats and 
seeded raisins; mix well and drop with teaspoon on buttered tins. 

Mrs. Annie Parmelee Channell. 

Hermits. — ■ One and one-half cups of sugar, one cup of butter, 
two eggs, one cup of currants or chopped raisins, one teaspoon of 
soda in one-fourth cup of sweet milk, one-half teaspoon each of cloves, 
cinnamon and nutmeg. Put in flour as for cookies; roll thin; sprinkle 
with sugar before baking. Mrs. McClary. 

Shingles. — Cream together one-half cup of butter and three-fourths 
cup of sugar, add one well beaten egg, pinch of salt, one-half teaspoon 
ginger, flavoring to taste and three tablespoons sour milk in which 
is one-half teaspoon soda. Flour to roll thin. Roll in sheet, mark 
lengthwise with tines of a fork, cut in oblong strips and bake in quick 
oven. Mrs. Gertrude Skinner Washburn. 

Chocolate Cookies. — Cream one and a half cups of granulated 
sugar and one-fourth cup of butter, three-fourths cup of lard, two 



Small Cakes and Cookies 



237 



well beaten eggs, one cup of molasses, one-half cup of cocoa, one tea- 
spoon each of cloves, cinnamon and allspice, two teaspoons of soda dis- 
solved in three tablespoons of cold water. Flour to roll out; shape 
with cutter and bake. When cold frost with an icing made of water 
and confectioners' sugar. Mrs. Frederick J. Seaver. 

Graham Cookies. — -One egg, one cup of sour milk, one-half cup 
of butter, one cup of sugar, one-half teaspoon of soda; make quite 
thick with Graham flour and drop on tins. Bake in medium oven. 

Mrs. C. A. Wood. 

Graham Crackers. — Blend three-fourths cup of sugar, one-fourth 
cup each of butter and lard. Stir in the beaten white of one egg, 
add four tablespoons of water, with one even teaspoon of soda dis- 
solved in it. Mix stiff with unsifted Graham flour, roll thin. Bake 
in a medium oven. Mrs. Ransom. 

Mysteries. — Two eggs, one cup of sugar, one-half teaspoon of 
salt, butter the size of an egg, one and one-half teaspoons of vanilla, 
two teaspoons of baking powder, two and one-half cups of oatmeal. 
Beat eggs light, add sugar, salt, butter, vanilla, then oatmeal and 
baking powder. Drop large teaspoons of dough into a well buttered 
tin quite a distance apart. Bake in slow oven till rich brown. Take 
carefully out of tin while hot. Mrs. Vilas. 

Oatmeal Cookies. — Two eggs well beaten, two cups of granulated 
sugar, three-fourths of a cup of butter; after measuring melt, and 
add to eggs and sugar, two -thirds of a cup of milk, one teaspoon of 
soda, salt, one teaspoon cinnamon, one cup of seeded raisins, chopped, 
three cups of oatmeal, two and one-half cups of flour, or perhaps 
nearer three, to make stiff enough to drop from spoon on a well 
buttered tin. Mrs. Gertrude Spann Lynn. 

Killiecrankies. — Two cups rolled oats, one tablespoon melted butter, 
one cup of sugar, pinch of salt, two eggs. Drop from spoon on greased 
pans and bake. Can be varied by adding nuts, raisins, or cocoanut. 

Mrs. Allan McDonald. 

Rolled Oats Date Cookies. — One-half cup of butter, or butter and 
lard, one-half cup each of brown sugar and milk, three-fourths cup of 
rolled oats, one and a half level teaspoons of baking powder and enough 
flour to roll out. Roll in a sheet about a fourth inch thick and spread 
one-half with the filling and place the other half on top. Bake well 



238 



Small Cakes and Cookies 



in a moderately hot oven and cut in one and a half inch squares, or 
dough may be cut in small shapes and filling put between. 

FiUing. — Stone one package of dates, add one cup each of sugar 
and water and cook to a paste. Use when cold. Miss McDonald. 

Date Bars. — Use any good recipe for cookies, roll dough thin and cut 
in long narrow cakes. Fill a baking pan with shapes, spread each not 
quite to the edge with the above date paste, brush edges with cold 
water and set a second shape above it, pressing the two close together 
on the edges. Brush over with beaten white of egg and dredge with 
sugar. Bake well. 

Fig Bars. — Make like above using figs for the paste. 

Ginger Cookies. — Three cups of Xew Orleans molasses, eight table- 
spoons of butter, two tablespoons of boiling water, two tablespoons 
of soda, one tablespoon of ginger, one tablespoon of alum; dissolve the 
alum in boiling water: mix soft with flour, roll out and shape:. bake 
in quick oven. Mrs. Wells S. Dickinson. 

Ginger Cookies. — One cup of shortening and one cup of sugar 
creamed, two eggs, one cup of Xew Orleans molasses, three tea- 
spoons of ginger, three level teaspoons of soda, one-half cup of 
sweet milk, flour to mix soft. Mrs. Frederick J. Seaver. 

Soft Ginger Cookies. — Three-fourths cup of molasses, one cup 
of sour milk, one-half cup of sugar, one heaping cup of butter and 
lard mixed, two teaspoons of soda, one teaspoon of ginger; put the 
molasses and milk together; stir in the soda, then add the butter, 
ginger, etc. Flour to mix very soft; roll half an inch thiek and cut 
in square pieces. Mrs. McVickar. 

Soft Ginger Cookies. — Two-thirds of a cup of butter and the 
same of Xew Orleans molasses, one and one-fourth cups of sugar, 
one cup of thick sour milk, two teaspoons of soda, one and one-half 
of ginger. Flour to make very soft. Mrs. TT. H. Fung. 

Soft Ginger Cookies. — Put two cups of Xew Orleans molasses in 
a bowl; add one teaspoon of salt, two of ginger, cinnamon and 
cloves to taste; stir well. Take two cups — in one put one-third of 
a teaspoon of pulverized alum and in the other four level teaspoons 
of soda. Stir into the molasses sixteen tablespoons of melted short- 
ening. Put six tablespoons of hot water in the cup with alum and 
the same with the soda; when dissolved stir the alum into the 
molasses; have the flour ready in a sifter, then add the soda to the 



Small Cakes and Cookies 



239 



molasses and while foaming stir in flour enough to make a thick 
dough. Put the bowl with dough in the refrigerator. When you 
wish fresh ginger cookies, take enough of the dough to make a tin 
full, roll out and bake. This dough may be kept for a week or more. 

Mrs. H. C. Putnam. 

Drop Ginger Cookies. — Rub together one-half cup of sugar and 
one-half cup of lard and butter, add one-half cup of molasses, one 
well beaten egg, one teaspoon of ginger, one-fourth teaspoon of 
cinnamon, one teaspoon of soda in one-half cup of sour milk, two 
cups of flour. Stir all well and drop by spoonfuls on buttered tins. 

Mrs. M. J. Hepburn. 

Ginger Snaps. — One cup each of sugar and molasses, one-half 
cup each of butter and lard, one tablespoon each of ginger, vinegar 
and alum, two tablespoons of water; boil ten minutes; put in one 
tablespoon of soda after boiling; mix enough flour, while warm, to 
roll stiff. Roll very thin and bake. Mrs. Durkee. 

Ginger Snaps. — Two well beaten eggs, one cup of sugar, one cup 
of lard and butter, one cup of molasses, one tablespoon each of soda 
and vinegar, one teaspoon of ginger. Flour to make stiff and roll 
as thin as possible. Bake in a moderate oven. 

Maggie Binan Hutchins. 

Ginger Wafers. — One-half cup each of butter, sugar and molasses, 
one heaping teaspoon of ginger, a little salt. Let this come to a 
boil. Take from the fire and immediately add one teaspoon of soda 
dissolved in a little water; while foaming add flour to make very stiff. 
Roll thin as paper. Miss Carrie B. Stevens. 

Molasses Cookies. — One cup each of butter and sugar, creamed, 
two eggs, one cup of molasses, one tablespoon of vinegar-, two of 
water, one of cinnamon, one teaspoon of ginger, one tablespoon of 
soda, flour to mix soft. Mrs. Henry Miller. 



COOKED FRUIT FOR IMMEDIATE USE 



Baked Apples. — Select firm, medium sized red apples, remove the 
cores, place in baking tin, fill the center of each apple with granulated 
sugar, sprinkling a generous half cup of sugar over all the apples; add 
water to partly fill the tin. Bake on top of the stove slowly until 
nearly cooked, then place in oven till done. If more syrup is desired, 
remove apples, add a little water and sugar and cook until thick and 
pour over apples. A clove or two inserted in each apple before baking 
improves the flavor. Mrs. Belding. 

Apple Sauce. — Pare, quarter and core tart apples, put in sauce- 
pan with a little water then cover and cook until tender, adding 
sugar to taste just before removing from range. If desired the 
apple sauce can be strained. 

Baked Apple Sauce. — One cup of sugar and one quart of apples 
pared and cut in quarters. Bake in a covered stone jar or kettle 
in the oven one and one-half or two hours. Mrs. McClary. 

Sweet Apples. — Core and place apples in a flat bottomed granite 
dish. Pour in water to a depth of half the apple, cover and simmer 
till apples are about half cooked, then fill cores with sugar and sprinkle 
sugar over the apples — use a large cup of sugar. When cooked 
remove to dish and pour over syrup. Mrs. John Lincoln. 

Steamed Apples. — Core apples and place in granite pan, fill centers 
with sugar and sprinkle over a cup or more of sugar according to the 
number of apples. Put in a coffee cup of water and simmer sloicly 
till they can be pierced with a fork — do not cook too soft. Lift the 
apples out on a platter. If the juice is not thick boil down and pour 
over apples. If not enough of syrup add more sugar and water. 

Orange Compote. — Take four oranges and from two peel a thin strip 
an inch wide around the oranges. Cut this with scissors in long 
narrow threads. Then peel and remove the pulp in sections from all 
the oranges. Put oranges and peel in earthen dish and pour over them 
a hot heavy syrup made of two cups of sugar and one of water. Cover 
closely to keep in heat. Serve when cold. 

Baked Rhubarb. — Slice three cups of unpeeled rhubarb in a baking 
dish, sprinkle over it one large cup of sugar and bake until soft in a 
slow oven. This makes a nice sauce. 

[240] 



Cooked Fruit for Immediate Use 



24l 



Rhubarb and Orange. — Cut enough rhubarb in small pieces to make 
a generous quart, add two cups of sugar, the pulp and juice of two 
large or three small oranges, a part of the yellow peel pared off thin 
and cut in threads with scissors and a fourth cup of water. Put in a 
casserole and. stir well to mix sugar and fruit. Place dish covered in 
oven and bake till tender, uncover and cook till edges begin to yellow. 
Can be cooked to a heavier syrup and sealed in glasses. 

Mrs. George Hawkins. 

Rhubarb and Bananas. — Cut six stalks of rhubarb in small pieces. 
Cover well with sugar, a little water, and put on stove and heat until 
sugar is dissolved, then add three bananas peeled and cut in two pieces. 
Cook slowly and when done cut the banana into small pieces. 

Mrs. Lizzie McClary Crowley. 

Dried Apples. — Take the amount of apples desired, wash thoroughly, 
put in earthen dish, add sufficient water to keep them well covered 
and soak over night. In the morning place on stove in same water and 
simmer until tender. Sweeten to taste. Sugar added a while before 
done. 

Peaches. — Wash well, drain and cover with water, let soak over night 
and simmer till tender in same water. 

Apricots. — Prepare and cook the same as peaches. 

Prunes. — Wash well and soak in plenty of water over night, Put in 
sauce-pan in same water and let just simmer for several hours. If 
slowly cooked they will need no sugar as the sweetness is brought out 
in this slow process. Serve individually four or five prunes with one 
slice of orange on top, for breakfast. 

Steeped Peaches. — Wash evaporated peaches well in warm water. 
Sterilize by covering with boiling water, let remain three minutes. 
Then drain and add cold water. The quick variation in temperature 
will destroy all germ life that may be present. Place fruit in earthen 
jar, cover with water and soak from eighteen to twenty-four hours. 
Unless the fruit was green when picked, it will be tender, plump, bright 
and of good flavor at the end of twenty-four hours. 

Mr. Sherwood P. Snyder. 

Steeped Prunes. — Prepare as above. 



PRESERVES, JELLIES AND CANNING 



Strawberry Preserves. — Take in the proportion of one pound of sugar 
to one quart of berries, put the sugar on the berries and let stand 
over night. In the morning put them on the stove and cook until the 
berries are cooked through. Skim out the berries, put into jars, have 
the jars a little more than half full, cook the syrup until it will almost 
jelly when cold (try in a saucer), add to the berries; put the jars on 
their side to let the berries thoroughly mix with the syrup. 

Mrs. Ralph. 

Strawberry or Raspberry Jam. — For each pound of fruit allow a 
pound of sugar. Mash the fruit in the kettle. Boil hard for fifteen 
minutes; then add the sugar and boil five minutes. Put in glasses. 

Mrs. W, H. King. 

Strawberry Sunshine. — Place one quart of strawberries in a sauce- 
pan and sprinkle over one quart of sugar. Put over a very slow fire 
and as juice forms slip a spoon under very carefully so as not to break 
the berries. When it comes to a boil let boil very rapidly for fifteen 
minutes; then pour out on platter and stand in sun for three days. 
Put in glasses and seal. Make when the berries first come. 

Mrs. M. J. Hepburn. 

Strawberry Jelly Preserves. — Use firm, perfect, slightly underripe 
fruit. Lay aside about half, and press the juice from the rest. Strain, 
and to each pint of juice allow one pound of sugar. Weigh the berries, 
put aside and add to them the same weight of sugar. Boil the juice 
about twenty minutes, add the sugar, which should be heated in the 
oven, and boil fifteen minutes longer. Add the mixed fruit and sugar 
to the jelly and simmer a few minutes longer. Seal when cold. 

Table Talk. 

Cold Raspberry Jam. — Put the berries in an eartbern dish and jam 
with a wire potato masher; add one pound of sugar for each of fruit; 
stir thoroughly, and put into cold cans immediately; seal tight. 

Mrs. McClary. 

Gooseberry Jam. — Put the gooseberries into a porcelain lined kettle, 
put over a moderate fire until thoroughly heated, then add an equal 
weight of sugar and cook till thick. Gooseberries and strawberries in 
equal weight make a delicious jam, or gooseberries with raspberries. 

Mrs. McClary. 

[242] 



Preserves, Jellies and Cannings 



243 



Gooseberries or Currants, Canned. — Four pounds of fruit, three of 
sugar, one pint of water; cook until they commence to break. Seal 
while hot. This quantity will fill four pint cans. 

Mrs. George Sabin. 

Cold Strawberries. — Pick over firm, fresh berries, rinse and drain 
well. To three cups of berries take two of sugar and place in earthen 
bowl, mix well and put into refrigerator until morning. Then stir well 
and carefully; put into cold cans, press out the air with silver knife 
(it will take a long while), seal. Wipe off the cans and cover with three 
thicknesses of paper so no light will touch the fruit. Keep in a cool 
cellar. Mrs. McClary. 

Currants, Cold. — To one pound of fruit allow one of sugar. Mash the 
currants, stir in the sugar thoroughly and let stand over night; in the 
morning put into cold glass cans, fill to overflowing, put on the rubbers 
and seal. 

Cherries. — Allow three-fourths, or one pound, of sugar to each pound 
of cherries. Make a syrup of one-half pint of water to three pounds of 
sugar. Pit the cherries and cook in the syrup a few moments, then 
skim them out and fill the heated jars half full with the cherries. Let 
the syrup boil a few minutes, thoroughly skim and while hot fill the 
jars and seal. Mrs. McClary. 

Preserved Peaches. — Pare the peaches. For every pound of fruit 
take three-fourths of a pound of sugar. Make a syrup with one cup 
of water to each pound of sugar: boil and skim. Add the peaches 
and cook until they look clear and transparent. Fill the cans at once. 
Preserved peaches are much better left whole, especially if the flavor 
of the pits is liked. Mrs. George Hawkins. 

Pineapple. — Grate, chop or grind the pineapples fine. For each pound 
of fruit add three-fourths of a pound of sugar. Boil ten minutes and 
then can. This is nice for sherbet or punch. Mrs. McClary. 

Quinces. — Pare, quarter and core the fruit, taking out the hard place 
around the core: boil in clear water, or steam, until tender. For one 
pound of fruit allow three-fourths of a pound of sugar, and one pint 
of water for three pounds of sugar; when the syrup is boiling hot put 
in the fruit, and cook very slowly: equally good with part sweet 
apples. Seal in glass jars. 



244 



Preserves, Jellies and Cannings 



Grape Preserves. — Press the pulp from the skins: put the pulp in a 
preserving kettle and boil it a few moments, then strain through a 
colander to separate the seeds — add the pulp to the skins and weigh; 
allow three-fourths of a pound of sugar to one pound of fruit. Cook 
slowly from one-half to three-fourths of an hour. Put in jars. 

Mrs. George Hawkins. 

Preserved Plums. — Preserve plums the same as peaches. Remove the 
skin from them or not; if left on it is likely to crack open and come 
off if boiled too long. To prevent this, in a measure, prick the plums 
in several places with a fork before cooking. Mrs. Belding. 

Preserved Pears. — To one pound of fruit allow one-half pound of 
sugar, three-fourths cup of cold water. Let simmer slowly, say several 
hours, until a golden brown, after which put in glass jars. 

Mrs. George Hawkins. 

Ginger Pears. — Eight pounds of pears, pared and cut in quarters, 
eight pounds of sugar, one-fourth pound of green or white (dry) ginger 
root, juice of four lemons and the yellow rind pared thin and cut into 
long strips and one tumbler of water. Put all together and boil till 
the fruit is a rich amber color, cooking slowly at first to melt sugar. 

Mrs. Harron. 

Chipped Pears. — Eight pounds of pared pears sliced very thin, eight 
pounds of sugar, one-fourth pound of preserved ginger cut into small 
pieces, juice of three lemons, the yellow rind pared thin and cut in tiny 
bits and one pint of water. Boil slowly till thick. Place in glasses. 

Pumpkin Chips. — Pare and slice a good rich pumpkin, cut pieces into 
thin slices about twice as long as wide. Allow to each pound of pump- 
kin one pound of sugar, one gill of lemon juice and the grated rind of 
a lemon. Sprinkle over the pumpkin about half of the sugar; add 
lemon juice, cover and let stand over night. Xext day add the rest of 
the sugar, put over the fire and boil slowly until chips are transparent. 
Take out pumpkin and spread on dishes to cool; cook down syrup, 
being careful not to burn. Put pumpkin when cold into jars and pour 
over boiling syrup and seal. Aunt Olive Wilson. 

Preserved Apples and Ginger. — Four pounds of chopped and pared 
sour apples, the same amount of sugar, two lemons and one-half ounce 
ginger root. Chop lemons fine omitting seeds and grate the ginger 
root. Preserved ginger may be used. Put all together and cook till 
apples are clear. Place in jars and seal when cold, 



Preserves, Jellies and Cannings 



245 



Currant Sauce. — Five pounds of sugar, five pints of currant juice, 
two pounds of raisins, juice and pulp of four oranges, and chopped rind 
of two oranges. Boil twenty minutes. I cut the peel very fine instead 



Currants and Fruit. — Three pounds each of currants and sugar, two 
oranges and three-fourths pound of seeded raisins. Remove seeds and 
put oranges through meat chopper, add to them one and a half cups of 
water and let stand over night, then cook till peel is transparent, add 
sugar, raisins chopped fine and currants. Cook till thick and put in 
glasses. Good with meat. Mrs. George Hawkins. 

Bar-le-Duc. — Make a syrup of two pints of sugar to one of cold 
water, boil five minutes. Measure the syrup, put in kettle over the 
fire and when boiling add to it equal measure of strained red or white 
currant juice. When this jellies, add seeded garden currants which have 
been carefully opened with fine sharp wooden blade or quill. Add to 
one pint of the syrup, one pint of the currants, and so on. Let boil up 
once and remove; pour into jars and set, uncovered, in a dark, dry, cool 
place for five or six days, then seal. 

Cherry Conserve. — Four pounds each of cherries and granulated sugar. 
One-fourth pound each of English walnut meats and blanched almonds. 
Two lemons sliced very thin, the grated peel of one. Cook cherries 
and sugar one and one-half hours. Add the remaining ingredients and 
cook one-half hour. Miss Ellen Van Cleef. 

Grape Conserve. — Wash and stem Concord grapes, cook till soft, then 
drain through jelly bag. To every three pints of juice add the pulp 
and finely chopped rind of three oranges and three-fourths pound of 
seeded raisins. Boil this about one-half hour. Add three pounds of 
sugar and boil from six to ten minutes or till it jellies. 

Rhubarb Conserve. — Six pounds each of sugar and rhubarb, one-half 
pound of pecan or walnut meats, chopped fine, three oranges, both pulp 
and rind, juice of three lemons. Boil all slowly until quite thick 
excepting nut meats, which are added upon removing from the fire. 



Cherry Conserve. — Three pounds of raspberries, four of cherries and 
four and a half of sugar. Put cherries in a little water and cook till 
stones separate from pulp. Press through colander to remove stones, 
then put fruit and sugar over fire and cook twenty-five minutes or till 



of chopping. 



Mrs. Frank Haven. 



Mrs. Alice Shepard Fuller. 



thick. 



Mrs. Dan Mather. 



246 



Preserves, Jellies and Cannings 



Peach Conserve. — To four pounds of peaches pared and stoned., add 
a chopped pineapple, the grated rind and pulp of one orange and lemon. 
Leave a few pits in peaches and cook to get flavor, remove pits and 
add the other fruit and cook till soft. To each pint of fruit 
add one of sugar and cook till thick, stirring often. Put in glasses or 
cans. 

One-half pound of blanched and chopped almonds may be' added or 
one-half pound of seedless raisins. Mrs. George Hawkins. 

Fruit Conserve. — Six large peaches, four large plums (blue), two 
pears, one-half pound of white grapes. Pare peaches, pears and plums 
and cut in pieces, seed grapes and cut in halves. Cook all together 
with an equal weight of sugar till thick. Seal in cans. 

Mrs. Janet Allan. 

Pineapple and Strawberry Conserve. — Use equal parts of pineapple, 
strawberries and sugar. Cut the pineapple quite fine. Cook on the 
back of stove one hour or till quite thick. Mrs. H. H. Hickok. 

Plum Conserve. — Four pounds of plums, after pitting, two and one- 
half pounds of sugar, three oranges, and nut meats. Boil till thick and 
add nut meats just before removing from the fire. 

Mrs. Anna Bristow Kellas. 

Pear Conserve. — Three pounds of pears, three of peaches, one of 
English walnut meats, one of raisins, six of sugar, four oranges (rind 
of two) and three lemons. Peel and cut pears and peaches into small 
chunks, add sugar and let stand over night. Pour off juice and cook 
till a little thick, then add nut meats, oranges, lemons, raisins that 
have been run through the food chopper and then add the pears and 
peaches. Cook until thick. Miss Ellen Van Cleef. 

Orange Marmalade. — Two oranges, two lemons, sliced very thin, and 
one quart and small pint of water to every pint of fruit. Let stand 
twenty hours. Cook one hour and then let cool. This makes about two 
and a half quarts of mixture; add two quarts of sugar and boil one 
hour. Mrs. Mabel Lawrence Lincoln. 

Orange Marmalade. — Take thin skinned oranges, take out the pulp 
with a teaspoon and add it to the peel chopped very fine. A pound of 
sugar to each orange, a quart of water to every two oranges, one lemon 
added to every four oranges. Put the water on after the fruit is 
chopped and let it stand thirty-six hours. Then put on the stove and 
let boil (not too hard) an hour, then add the sugar and cook until 



Preserves, Jellies and Cannings 



247 



the juice begins to jelly when tried on a cold saucer. If the oranges 
are sweet do not hesitate to use more lemons. Mrs. E. W. Knowlton. 

Orange Marmalade. — Two bitter oranges (Seville), two sweet oranges, 
two lemons. Slice the fruit very thin, add three pounds of water to 
each pound of fruit. Let stand (in earthen or porcelain ware) twenty 
hours. Boil one hour (uncovered). Let cool, then weigh the mixture 
and to each pound add three-fourths of a quart of sugar. Boil one 
hour, then pour into glasses. Fills about twelve. Mrs. Ransom. 

Grape Fruit Marmalade. — One grape fruit, one orange and one lemon. 
Take out seeds and put all through a food chopper, then add three 
times the amount of water and let stand over night. Next morning 
boil ten minutes and let all stand over night, then add one pint of sugar 
to each pint of fruit and cook from two and three-fourths to three 
hours. This will make about twenty glasses. 

Mrs. Frederick J. Seaver. 

Grape Fruit Marmalade. — One grape fruit, one orange, one lemon. 
Shave as thin as possible, rejecting only the seeds and center membrane. 
Measure, and to each pound of fruit, add one quart of cold water. Let 
stand twenty-four hours. Boil twenty minutes, let stand twenty-four 
hours. Measure and to each pint of fruit use a pound of sugar. Boil 
fruit ten minutes, add sugar hot. Boil from thirty to forty-five min- 
utes, watching closely not to pass the jellying point, Test as you 
would apple jelly. Mrs. Florence Channell Massey. 

Orange Jelly Marmalade. — Remove yellow peel from six large perfect 
naval oranges and from three fine crisp lemons. Cut with shears into 
very narrow shreds. Put oranges and lemons, cut up, into cheesecloth 
bag. Weigh this together with shredded peel and juice of a fourth 
lemon. Add a quart of water to each pound of fruit. Let stand in 
earthen bowl over night. Then cook till peel is tender. Lift out 
bag of fruit allowing all juice to drain from it. To entire amount of 
juice in which are the shreds of peel add pound for pound of sugar and 
boil rapidly till a soft jelly when tried on cold plate. 

Mrs. Gertrude French Hale. 

Kumquat Marmalade. — One box of kumquats and two lemons. Wash 
the fruit, halve the kumquats lengthwise, remove seeds and with scissors 
cut the pulp and peel into threads, peel the lemons, cut the peel into 
threads and the pulp into thin slices. Put the seeds into a cup of warm 
water and the fruit into four quarts of cold water and let stand over 



248 



Preserves, Jellies and Cannings 



night. In the morning add the water from the seeds and cook the fruit 
moderately fast till tender, about one hour. Set aside till the next day. 
Measure the mixture and allow three-fourths cup of sugar to each cup 
of fruit. Bring the fruit to the boiling point, add the sugar and cook, 
stirring occasionally till like jelly. Makes twelve glasses. The seeds 
may be put in a muslin bag, suspended from the side of the kettle and 
cooked twenty minutes. Mrs. George Hawkins. 

Lemon Marmalade. — Six lemons sliced very thin, being careful to 
keep the seeds, which are placed in a bowl with a cup of cold water; 
add two quarts of cold water to sliced lemons and let stand twenty- 
four hours. Put in kettle and let boil very slowly for two hours, then 
to every quart add three pounds of sugar. Put seeds in a bag and 
suspend to one side of kettle and boil 'twenty minutes. Add juice of 
eight oranges and rind cut very fine. Cook all slowly until it jellies. 

Mrs. John Hardy. 

Grape Marmalade. — Stem and wash not over ripe grapes, put in pre- 
serving kettle with a little water, just enough to keep from scorching, 
heat slowly, stirring frequently until the skins burst; remove from the 
fire and rub through a wire strainer, not too fine but fine enough to 
hold the seeds. Measure pulp and add an equal quantity of sugar, 
return to the fire to dissolve and thicken. Turn into glasses. To 
obtain the best results with marmalade or jellies make in small 
quantities. Mrs. W. B. Clark. 

Tomato Marmalade. — Five pounds of tomatoes, four of sugar, two 
lemons and two teaspoons of grated ginger root. Peel and slice 
tomatoes, cut lemon& in thin slices, add ginger root, put in kettle on fire 
and cook one hour, then add sugar and cook till thick. Mrs. Ayers. 

Crab Apple Marmalade. — Partly peel the apples, then quarter and 
core them. Use one pound of sugar to a pound of fruit and let stand 
together over night. In the morning put on the stove and let come to 
a boil; then set back and let it simmer for three hours, stirring 
occasionally. To every eight or ten pounds of fruit add, when you 
put on the stove, two cut-up lemons. Turn into glasses. Take the 
crab apples when they are first ripe and juicy. Mrs. W. H. King. 

Peach Marmalade. — Twelve peaches mashed, the juice, pulp and out- 
side skin of four oranges, and two lemons, after removing the white 
part put the skin through a meat grinder. Use a cup of sugar to a 
cup of fruit and pulp and cook three-quarters of an hour. 

Mrs. Gertrude Spann Lynn. 



Preserves, Jellies and Cannings 



249 



Cider Apple Sauce. — Four pounds of dried sweet apples, six gallons 
of new cider. Boil the cider one hour and a half before putting in the 
apples. When nearly done put in two and one-half coffee cups of sugar. 



Apple Butter.— Boil new cider down to one-half. Pare and quarter 
enough sweet apples to fill up the cider. Boil slowly with frequent 
stirring till consistency of marmalade, keeping covered. Cinnamon may 
be added twenty minutes before taking from fire. Put in jars when 



Peach Butter or Jam. — Pare and stone peaches, allow three-fourths 
pound of sugar to each pound of peaches. Put them in a porcelain 
kettle, add a cup of water, mash and stir till cooked. Then add the 
sugar and boil twenty minutes, stirring constantly. When cold put 
in jars. 

Currant Jelly. — To one heaping quart of fruit put a small half cup 
of water. Put the fruit in a preserving kettle and cook to a pulp; 
then put in a bag and drain — do not squeeze. To each pint of juice 
allow one pound of sugar. Cook from three to eight minutes. One 
pint of currants makes one glass. Mrs. Jane Jones. 

Currant Jelly. — Use currants when they first ripen; jam them and 
drain through a bag twice without squeezing; allow a pound of sugar 
for a pound of juice; when the juice boils put in the sugar and let it 
thicken; then pour into glasses. Mrs. K. D. Huntington. 

Spiced Jelly. — To one quart of currant jelly add one teaspoon of 
cinnamon and one-half teaspoon of cloves. 

Grape Jelly. — Take grapes before they are thoroughly ripe, put them 
in a porcelain kettle and mash, when soft put in a bag and drain out 
the juice. Allow a pound of sugar to a pint of juice; boil the juice 
twenty minutes; put in the sugar and stir till dissolved and boil a 
moment. If the fruit is over ripe it will never be a firm jelly. It is 
difficult to make jelly of some grapes but sour apple juice added will 
make the jelly firmer, Mrs. George Hawkins. 

Cherry Jelly. — Wash the cherries and cook, with only enough water 
to keep from burning; cook until soft. Pour out the juice, strain, 
cook about twenty minutes, strain again and add one pint of sugar to 
each pint of juice, and boil about five minutes. Place in glasses. 

Blackberry Jelly. — Use fruit when beginning to turn. Put in kettle 
with a little water, crush with potato masher, cook slowly, stirring 



Cook until done. 



Mrs. H. J. Dudley. 



cold. 



Dorcas Recipes. 



250 



Preserves, Jellies and Cannings 



and pressing occasionally until berries are soft. Strain and add scant 
pound of sugar to a pint of juice and cook until it jellies when tested. 

Miss Jean Hawkins. 

Elderberry Jelly . — -Remove elderberries from stems, wash and cook 
till soft, then put in bag and let drip. To eight pints of elderberry 
juice add half as much green grape pulp. Cook tw T enty minutes, skim 
and add one pound of sugar to every pint of liquid. 'Let this boil three 
minutes, skim and pour into glasses. Mrs. Frances Whipple Ames. 

Gooseberry Jelly. — Take green gooseberries and heat thoroughly; put 
in a bag and drain out all the juice. Strain and measure, allowing a 
pound of sugar to a pint of juice. Boil ten minutes and place in 
glasses. 

Apple Jelly. — Wipe apples, remove stem and blossom ends and cut 
in quarters. Cover with cold water and cook slowly until apples are 
soft; drain and boil twenty minutes; add an equal quantity of heated 
sugar, boil about five minutes, skim and turn into glasses. 

Apple Mint Jelly. — Make apple jelly as above. Take a large bunch 
of fresh mint, wash and bruise some of the leaves by pressing between 
the fingers. About five minutes before the jelly is done, hold the mint 
in hand and pass it several times through the jelly until the desired 
strength of the mint flavor is obtained. If you wish the jelly a 
green color add some vegetable green paste with a little lemon juice. 

Mrs. George Hawkins. 

Crab Apple Jelly. — Wipe apples clean, take out the stem and eyes, 
cut in halves and put in a preserving kettle with water enough to 
cover and boil without touching until perfectly soft. Pour into a strain- 
ing bag, do not press. Strain the juice again and measure. To every 
pint of juice add a pound of sugar. Let the juice boil one-half hour 
before adding sugar, meantime warming the sugar; add sugar to juice 
and boil until it jellies. Strain it into glasses through a wire sieve. 

Mrs. Mary L. Allen. 

Crab Apple Jelly. — Remove the stems and blossoms from the fruit; 
cut in two and put in a porcelain kettle with water to nearly cover; 
cook until soft; put in a flannel bag and drain; for each pint of juice 
allow one pound of sugar; boil the juice ten or fifteen minutes; skim 
thoroughly; heat the sugar in the oven and add to the juice, then let it 
just come to a boil and strain into glasses.' Mrs. Brennan. 



Preserves, Jellies and Cannings 



251 



Barberry Jelly. — Pick over and wash, berries. To every four quarts 
of barberries allow three pints, scant, of water and eight quartered and 
cored sour apples. Put in preserving kettle and boil slowly until 
fruit is soft, then turn into a bag and let drip. Boil fifteen 
minutes, skimming if necessary, then add cup of sugar to every cup 
of juice. Cook until it jellies then put into glasses. 

Other Jellies. — Jellies can be made from quinces, peaches and plums 
by following the directions for crab apple jelly. 

Canned Strawberries. — Pick over and wash strawberries, drain well 
and place in cans. When filled put cans into a kettle of cold water 
and let come to a boil and boil for five minutes. Have ready a thick 
syrup allowing three cups of sugar and one pint of water for a quart 
can. Pour over the strawberries and seal. Mrs. Newell Rexford. 

Canned Blackberries.— Four quarts of berries and two pints of sugar. 
Place sugar and berries in a preserving kettle, let stand several hours, 
then cook slowly until the boiling point is reached; boil five minutes; 
fill sterilized jars and seal. Lowney. 

Canned Raspberries. — Make a syrup in the proportion of one and one- 
half pounds of sugar to one quart of water; let it boil hard twenty- 
five minutes, then skim and let the syrup cool. Fill the cans with 
fresh garden berries, then add syrup to cover the fruit, put on the 
covers without rubbers and fasten; place the cans on a rack in a wash 
boiler; fill with cold water to within two inches of the top of cans and 
let" boil one minute. Take the cans from the water, take off the 
covers and add more hot syrup if needed, put on the rubbers and covers 
and the next day store them in a cool dry place. 

Peaches canned in same way, boiling five or ten minutes according 
to ripeness of the fruit. Mrs. George Hawkins. 

Canned Raspberries. — Fill jars with large fresh berries, put on covers 
loosely, set in a moderate oven; when the berries have settled two 
inches take jars out of the oven and cover with syrup. To each pound 
of fruit allow three-fourths of a pound of sugar and one-half cup of 
water; make into a syrup and fill the jars while hot, then seal. 

Blueberries for Pies. — Take in the proportion of one cup of sugar to 
each quart of berries, put them in a porcelain kettle, scald thoroughly, 
put in jars and seal. 



252 



Preserves, Jellies and Cannings 



Canned Pineapple. — Pare and slice the pineapple. Put into cold 

water and cook slowly till tender, then take out and drain. Hare 
ready a thick syrup allowing two cups of sugar and one pint of water 
for a quart can. Drop the pineapple into this syrup for five minutes, 
then put pineapple into heated cans, pour over the syrup and seal. 

Mrs. Newell Rexford. 
Canned Citron. — Peel citron and cut into small pieces. Cook till 
clear in cold water to which one-fourth teaspoon of pulverized alum 
has been added. Have ready a syrup made of one pint of water, three 
cups of sugar, one lemon sliced, and one cup of raisins. Take citron 
out of water and drain, then put into syrup and cook slowly for five 
minutes. Put into heated cans and seal. Mrs. Newell Rexford. 

Canned Rhubarb. — Prepare the rhubarb as for pies, pour over boiling 
water, pour off and add enough water to barely cover, cook till tender. 
Put into cans hot and seal. Be sure to take off all the scum. 

Canned Rhubarb. — Peel and cut the rhubarb into short pieces, pack 
tightly in jars. Fill with cold water and as the water soaks in add 
more letting the water flow over the tops of the cans. Put on covers, 
seal and put away for winter use. 

Canned Peaches. — Pare and place them on a plate in the steamer 
over boiling water, keeping them tightly covered; steam till they can 
be easily pierced with a fork; put them into heated cans, keeping the 
cans in hot water until sealed; make a syrup in the proportion of one 
pint of water to each pound and a half of sugar, and allowing three- 
quarters of a pound of sugar to each of fruit. Pour over the fruit the 
hot syrup and seal. 

Pears put up the same way allowing but one-half pound of sugar for 
each of fruit. Mrs. McClary. 

Canned Apple. — In the fall take ripe apples, pare, core and place 
in kettle with water enough to keep from burning; cook to a pulp. 
While hot, fill the cans full, shaking the cans to settle the apple, also 
remove all air bubbles; seal when hot. Good for pies in the winter. 

Baked Pears, Canned. — Pare enough hard pears, leaving on the stems, 
to fill a three-quart earthen jar or kettle. Sprinkle over three cups of 
sugar, add a cup of water, cover closely and bake in a moderate oven 
eight hours or more. Fill cans with pears, pour over syrup and seal. 

Fruit Juices. — Syrup left from canning may be utilized for jellies 
and sherbets. If not wanted for immediate use can and seal while hot. 



Preserves, Jellies and Cannings 



253 



Canned Tomatoes. — Select medium sized ripe tomatoes, turn boiling 
water over them and peel. Put tomatoes into cans and place in kettle 
of cold water and let come to a boil. Boil ten minutes. Fill cans with 
boiling water and seal. Mrs. Newell Rexford. 

Canned Tomatoes. — Scald the tomatoes, peel and slice, put them in 
a porcelain kettle and boil thirty minutes or longer (some prefer them 
only well heated, others like most of the water evaporated). Put them 
boiling hot into the jars, fill to overflowing, remove all air bubbles, put 
on the rubbers and lids, fasten and when cold keep in a dry dark closet. 

Asparagus, Canned. — Can in whole lengths or cut as desired. Wash, 
pack in cans, filling to within one inch of the top and cover with cold 
water and add one teaspoon of salt to each quart jar (less if the stalks 
are uncut as the quantity of asparagus is less to a jar), put on covers but 
do not fasten. Place cans on rack in a wash boiler, fill to within two 
inches from top of jars, bring to boil and let boil three hours. Then 
fill jars with hot water if needed; fasten lids, cover over the tops of 
jars with boiling water, let boil thirty minutes and then let cool in 
the water. Mrs. Robert Stevens. 

Canned Corn. — Select fresh corn; cut from the ear, then press out 
the rest of the pulp with the back of the knife; fill the cans with the 
corn, packing it solidly (cob may be used for this) to break any air 
bubbles; fill the cans so the milk will flow over the tops; put on the 
rubbers and lids — not screwing perfectly tight. Place a rack in the 
bottom of a washboiler, put in the cans and pour in sufficient cold 
water to nearly cover. Put on the cover of the boiler and boil steadily 
for three hours. Then remove the cans and tighten the covers and when 
perfectly cold put in a dark dry place. 

Canned Corn. — To nine cups of corn cut from the cob add one cup 
of sugar, one-half cup of salt, one-fourth cup of water. Cook ten 
minutes and can while boiling hot and seal. When wanted for table 
use, soak over night in cold water, pour off the water and put on a 
little more before putting on the stove to cook. Add cream and season 
as usual. Mrs. C. L. Rexford. 

Canned Beans. — String the beans and cook till tender. Then pack 
them carefully and solidly into glass jars, hot, and fill them with boil- 
ing water. Put on covers without the rubbers. Then place the jars 
in a boiler of hot water, with a rack in the bottom, and let the water 
boil ten minutes. Remove cans, put on rubbers and seal. 

Mrs, H. A. Miller. 



254 



Preserves, Jellies and Cannings 



Canned Beans. — • Cut beans in about one inch pieces. To a pint jar 
put one small half teaspoon of salt in the bottom of jar, wash beans, 
pack jar full and fill with cold water. Put on cover (without rubbers) 
and fasten down. Put into a boiler with rack in bottom and fill with 
water up to within one-fourth top of jar. Boil three and one-half 
hours, then unfasten and put on rubbers. Seal again for future use. 

Mrs. Creque. 

Canned Peas. — Cook peas as for the table and can in the water in 
which they are boiled, then proceed as for canned beans. 

Mrs. H. A. Miller. 

Canned Pumpkin. — Peel, remove seeds and cut pumpkin into small 
blocks, pack in jars, add a teaspoon of salt and fill with cold water. 
Put on covers and rubbers but do not seal. Place a rack in the boiler 
and put in jars leaving a space between them. Pour in boiler three 
inches of cold water, just enough to form steam and prevent the 
boiler from going dry. Cover boiler and let boil one and a half hours. 
Then remove cover and seal jars. Take out jars and let cool. The 
next day loosen covers to relieve any pressure from steam during the 
second cooking. Again put jars in boiler and boil one hour. Fasten 
cover as before and let cool. Repeat this process on the third day. In 
removing jars from boiler do not expose to cold draughts or the jars 
may crack. If preferred, .the pumpkin may be cooked, mashed and 
packed in jars and cooked as above. Farmers' Bulletin. 

Canned Pumpkin. — Pare pumpkin, remove seeds and stew till soft 
and dry. Put through colander and add sugar, a little salt, cinnamon, 
nutmeg and ginger to taste. Cook till thoroughly heated, put in glass 
jars and seal. When ready to make pies add milk and eggs. 

Mrs. William Watson. 

Canned Beets. — One peck of small beets boiled, then pared. Put 
into cans heated in hot water. Bring to a boil one quart of cider 
vinegar, five quarts of water and one cup of coffee sugar. Pour 
over the beets and seal. Mrs. Newell Rexford. 

Canned Beets. — Select very small beets, boil as for table use, 
place them in hot jars; pour over a weak vinegar made in propor- 
tions of one cup of vinegar to three of water and four tablespoons 
of sugar; seal hot. Beets so prepared are more appetizing in salads, 
and make a dainty garnish cut into form. Mrs. Robert Stevens. 



Preserves, Jellies and Cannings 



255 



New Zealand Spinach — Wash thoroughly and boil in water one-half 
hour, then fill sterilized cans packing solid, put on rubbers and covers 
but do not seal. Put cans in a steamer and steam one-half hour and 
seal. Mrs. Carrie Greene. 

To Preserve Cider. — Put sweet cider in strong bottles, rilling them 
to the lower curve of the neck. Use two-quart bottles, if possible, 
as more cider is thus preserved for the same effort and time. Set 
bottles in wash boiler, separating them by cloths to prevent breaking 
and place thin strips of wood on the bottom of the boiler. Fill the 
boiler with water about the temperature of the cider as far as the 
neck of the bottles and heat slowly to 175° F. and keep this temperature 
for twenty minutes. A long slender thermometer which can be sus- 
pended in the bottle is necessary. Then cork the bottles loosely 
with absorbent cotton, lift out of boiler and let cool gradually. The 
next day replace in boiler, remove cotton, raise the temperature to 165° 
F. and cork with good corks which are soaking in boiling water to 
soften. Press the corks down as tight as possible and seal with wax. 
The cider will retain its fresh flavor and sweetness from two to three 
years. Miss Frances Dorrance. 

Chicken, Canned. — Prepare chicken and cook as for chicken pie. 
Remove all bones and skin; season with salt only; return it to the 
kettle and bring to the boiling point. Fill hot cans with hot chicken 
and liquor, put on covers, place cans in boiler with hot water and cook 
twenty minutes. Remove cans, put on rubbers and seal. 

Mrs. Frank Miller. 



PICKLES AND RELISHES 



Pickled Pears. — Seven pounds of pears, peeled, three cloves in 
each pear. Steam until tender. One quart of strong cider vinegar, 
one pint of water, three pounds of sugar (maple preferred) a handful 
of stick cinnamon, and a small green pepper cooked in vinegar until 
sufficiently seasoned. Strain out spices and pour hot syrup on pears. 

Mrs. George Sabin. 

Pickled Sickle Pears. — Allow enough vinegar to cover the pears. 
Make a syrup in proportion of one pint of good strong vinegar to 
three pounds of sugar, brown and maple, two ounces of ginger root, 
a small bag of cloves, stick a clove in each pear. Cook in the syrup 
until easily pierced with a fork. When finished, pour the syrup 
over the pears-. Mrs. Belding. 

Pickled Peaches. — Take in the proportion of twelve pounds of . 
peaches to two pints of vinegar and seven pounds of sugar. Rub 
the fuzz from the peaches with crash. Put vinegar in the preserving 
kettle, add gradually the sugar, stirring until dissolved. Put a 
handful of stick cinnamon and a teaspoon of cloves in a bag, bring 
to the boiling point. Place the peaches a few at a time in this and 
when they are done skim them out and place in jars. Boil down the 
syrup a little longer and pour over the peaches. A mixture of spices 
may be used if liked. 

Pickled Peaches. — Make a syrup of vinegar and sugar — one pint 
of vinegar to three pounds of sugar — put one clove in each peach: 
cook in the syrup until tender; place in air-tight jars; pour over 
scalding syrup and seal; add a little cinnamon and mace, if you 
choose. Mrs. R. A. Belong. 

Peach Mangoes. — ■ Seven pounds of peaches, four pounds of sugar, 
one-half ounce of green ginger root, one pint of vinegar, one teaspoon 
of ground cloves, two teaspoons of allspice, one-half teaspoon of 
ground mace put in two bags for this quantity. Rub the fur from the 
peaches, halve them and remove the pit. Fill with equal parts of 
grated horseradish, light and dark mustard seed. Tie firmly with 
a string. When the syrup boils put in a few at a time; be sure 
and not cook too much. Use peaches not too ripe. Draw off the 
juice for two or three mornings and pour over hot. 

Mrs. Frederick J. Seaver. 

[256] 



Pickles and Relishes 



257 



Sweet Apple Pickle. — Pare or not. as you choose, sweet apples 
leaving on stem. Add a teaspoon of cinnamon, one-half each of cloves 
and allspice (in thin cloth bag) to a syrup made with a quart of 
vinegar and five pounds of sugar. Place the apples in the syrup, not 
too many, cook until you can pierce them with a fork, lift them out 
and add more apples to the syrup. Place in jars. Cook down the 
syrup if necessary and pour over the fruit. 

Pickled Plums.— Seven pounds of fruit, three of sugar, one pint 
of vinegar and spice as desired. Pack plums in jars, scald vinegar, 
sugar and spices together and pour over the fruit and seal. Let 
stand where they will keep hot for a short time. Miss Childs. 

Pickled Blackberries. — Seven pounds of blackberries, three of sugar; 
one pint of vinegar; cook all together until it boils, then remove the 
berries and let the vinegar and sugar boil for half an hour. Remove 
from the stove and pour over the berries. Mrs. E. A. AVebster. 

Watermelon Pickle. — Take the thickest rinds you can get; pare 
off the green skin and cut out all the pink pulp. Put the rinds to 
soak in a brine of salt and water strong enough to bear an egg. 
Let them lie in this brine three or four days (or more if not con- 
venient to make up at once). Then put them in fresh water for 
three or four days, changing the water every day. Weigh them and 
boil in equal parts of vinegar and water until easily pierced with a 
fork. Skim out on a platter to cool. Prepare a pickle of three- 
quarters of a pound of sugar and a tea-cup of good strong vinegar 
for every pound of the rinds. Then put in the rinds and boil until 
they look clear. Skim them out and put in the jar in which they are 
to remain. Put into the boiling vinegar a small handful of whole 
allspice, half as much of wdiole cloves, two or three blades of mace 
and a few sticks of cinnamon. Then turn the whole hot over the 
rinds. They will be ready to use in two or three days. 

Mrs. J. R. Flanders. 

Ripe Cucumber Pickles. — Pare and slice lengthwise the cucumbers, 
put in an earthen dish, first a layer of cucumbers, then a thin layer 
of salt, another of cucumber and salt, etc. Let stand twenty-four 
hours. Pour off the brine, rinse and put on cold water. Let stand 
another twenty-four hours. Then cook in vinegar and water until 
clear. Take four pounds of sugar, part maple and part granulated, 
to one quart of vinegar; add one ounce of cinnamon broken in pieces, 
one-half ounce of whole cloves (a few allspice if you wish). Put 

9 



258 



Pickles and Relishes 



all in a cheesecloth bag. Cook the cucumbers in this a few moments, 
then take out and cook the vinegar until it tastes of the spices. 
Pour all over the cucumbers. Mrs. Ealph. 

Cucumber Pickles. — One gallon of water: one pint of good vinegar; 
one cup of molasses; one-half cup of salt: a piece of alum the size 
of a walnut. Gather the cucumbers in as large quantities as possible; 
wash and put them into the above; when the jar or tub is full scald 
the brine nine mornings in succession and pour, while hot, over the 
cucumbers; then put them into sharp vinegar, sweetened and spiced 
(spices put in bags) ; add two or three horse radish roots. 

Mrs. House. 

Cucumber Pickles. — Scald cucumbers for nine mornings in a hot 
brine made fresh each day. Then take good vinegar, not too strong, 
and a piece of alum about the size of a walnut; scald and pour over 
the cucumbers, letting them remain in it three days. Then take enough 
of the best cider vinegar to cover the pickles, season with mixed 
spices and sugar to taste, also a piece of horse radish, and pour over 
the cucumbers while hot, Cover the pickles with horse radish leaves. 

Mrs. HL E. King. 

Brine for Cucumbers. — Two pails of water; six quarts of salt; 
one pound of alum; two ounces of saltpetre; keep the cucumbers 
under the brine with a weight. Mrs. J. P. Morse. 

Green Tomato Pickles. — Slice one peck of green tomatoes and 
allow them to remain in salt and water twenty-four hours; rinse in 
clear water and drain; cook until tender in weak vinegar. Prepare 
a liquid according to the following proportions: Two quarts of vine- 
gar; four pounds of sugar; one cup of horse radish; one and one-half 
tablespoons of cloves; three of cinnamon; one of pepper. Boil and pour 
over the tomatoes. Mrs. 0. P. Ames. 

Piccalilli. — Slice one peck of green tomatoes; put over them one 
cup of salt and let stand over night, chop and let them drain, put 
on vinegar enough to cover and cook until soft. Chop three green 
peppers and three onions, grate one cup of horse radish, add two 
cups of sugar (maple preferred), one tablespoon each of cinnamon, 
cloves and allspice; cover with vinegar and let boil slowly one hour 
or more. Mrs. Harry House. 

Pickled Onions. — Peel and put in strong brine for four days, 
changing the brine twice. Then put the onions in cold milk and 



Pickles and Relishes 



259 



water and let come to a boil; take out, wipe dry, put in a jar and 
pour over hot vinegar to which has been added a little sugar, whole 
mace, pepper and cloves. Bottle and seal. Mrs. George Carr. 

Chow-Chow. — ■ One quart each of small onions, small green cucumbers 
and ripe cucumbers cut small, two quarts of cauliflower, one large 
green pepper, chopped. All except pepper to remain in salt water 
over night. In the morning drain and cook in weak vinegar, then 
put all into the following dressing: 

Dressing. — One quart and a cup of vinegar, six tablespoons of 
mustard, one heaping cup of sugar, one large half cup of flour, one- 
fourth ounce turmeric powder, the same of curry powder. Boil ten 
minutes. If a less pungent pickle is desired, omit the curry and 
use only three measures of mustard. Mrs. George Hawkins. 

Tomato Chow-Chow. — One-half bushel of green tomatoes, one dozen 
onions, one-half dozen green peppers, all chopped fine; sprinkle over 
one pint of salt. Let stand over night, then drain off the brine. Cover 
with good vinegar and let boil slowly one hour, then drain thoroughly, 
pressing out all of the vinegar and pack in jar. 

Dressing. — Two pounds of sugar, two tablespoons of cinnamon, 
one tablespoon each of allspice, cloves and pepper, one-half cup of 
ground mustard, one pint of grated horse radish, and enough vinegar to 
mix them. Let ail boil in vinegar, and pour over pickles, hot. 

Mrs. Fred O'Xeil. 

Mustard Pickles. — One quart each of green tomatoes, cabbage and 
onions, chopped not too fine, one quart of small green cucumbers 
sliced and one sliced red pepper. Sprinkle over one-half cup of salt, 
cover with cold water and let stand over night. In the morning 
scald in liquor and drain well. When drained, simmer one hour in 
the following sauce previously cooked: One quart of vinegar, two 
and one-half cups of sugar, one-half cup of mustard, one-half cup 
of flour and one ounce of turmeric powder. Mrs. Henry Miller. 

Rummage Pickle. — Two quarts of green tomatoes, one of ripe, 
three small bunches of celery, three large onions, three red peppers 
and three green peppers, one small head of cabbage and one ripe 
cucumber. Chop vegetables, sprinkle over one -half cup of salt and 
let stand until morning. Drain well, add three pints of vinegar, two 
pounds of brown sugar, one teaspoon each of mustard and black 
pepper. Cook until clear, about one hour. Mrs. M. J. Hepburn. 



260 



Pickles and Relishes 



Cabbage Pickle. — • Six quarts of chopped cabbage, nine large or 
twelve small red peppers, one quart of small onions ; chop all fine 
and sprinkle well with salt; let it stand over night, then drain off 
all liquor. 

Dressing. — Three quarts of vinegar, one pound of sugar, one-half 
cup of celery seed, one-fourth cup of white mustard seed, the same 
of black mustard seed, one-half ounce of turmeric powder and a small 
piece of alum the size of a walnut. Let all boil in the vinegar; pour 
hot over the cabbage. Mrs. George Hawkins. 

Dutch Salad Pickle. — Cut into small pieces one quart of common 
pickles and one large cauliflower, one small cabbage, one quart of green 
tomatoes (sliced), five small green peppers all chopped fine, one quart 
pickled onions; cook all together except pickles and onions for five 
minutes in water enough to cover, and one cup of salt. Drain well. 

Dressing. — Ten tablespoons of mustard, two of turmeric powder, 
three coffee cups of sugar, one of flour and two quarts of vinegar. 
Mix well and cook in a double boiler until it thickens. Pour dressing- 
over vegetables, adding pickles and onions, and let it cook slowly 
for twenty minutes. Mrs. Lena Howard Wilding. 

Bordeaux Sauce. — One quart of green tomatoes, two quarts of 
shredded cabbage, five small onions, two green peppers, two-thirds 
tablespoon of turmeric powder, three-fourths tablespoon of whole mus- 
tard seed, one-half tablespoon of whole allspice, two cups of sugar, 
one teaspoon of celery seed, two tablespoons of salt, scant, one quart 
of vinegar. Boil all half an hour or a little longer. Seal while hot. 

Mrs. Frank Haven. 

Canada Pickles. — Two quarts each of small onions, cabbage, green 
cucumbers and green tomatoes, two ripe peppers. Chop all fine and 
sprinkle over one cup of salt; let stand over night; in the morning 
scald in this brine, drain well, and then put it in the following: Two 
quarts of vinegar, six cups of brown sugar, one cup of good mus- 
tard, one cup of flour and one ounce of turmeric powder. Cook vege- 
tables in this sauce slowly for one hour; do not boil. 

Mrs. C. R. Fay. 

Spanish Pickles. — Chop fine one peck of green tomatoes and four 
large onions; sprinkle well with one-half pint of salt. Let stand 
twenty-four hours; then put in a colander; pour over cold water and 
drain thoroughly. Chop fine one head of cabbage and three green 
peppers and add to the above. Cook in vinegar until tender; then 



Pickles and Relishes 



261 



drain off all vinegar. Put one pint of molasses, one tablespoon of 
cinnamon, one-half tablespoon of cloves, three-fourths tablespoon of 
allspice and two of grated horse radish into fresh vinegar; cook all 
together and pour over the pickles while hot. 

Mrs. E. W. Knowlton. 

Baltimore Pickle. — Fifty large green cucumbers, not peeled, slice 
one-half inch thick and put in crock in layers, sprinkle with salt and 
let stand over night. In the morning rinse and drain. Cut twelve large 
onions in slices, put in layers with the cucumbers and sprinkle with 
white mustard seed, whole black pepper, two or three pinches of 
turmeric, a little celery seed on each layer till jar is filled. Cover with 
cold vinegar and spread the dressing over top but do not stir for six 
weeks, then stir the pickle well and it is ready for use. 

Dressing.- — (Four ounces ground mustard, one teaspoon cayenne 
pepper, one cup of salad oil. Mix well before spreading on pickle. 

Mrs. Wallace C. Short. 

Salad Pickles. — Mix thoroughly twelve large cucumbers sliced fine, 
six large onions sliced fine with one-half cup of salt and let stand 
three hours. Drain and if too salt rinse in cold water. Add one-fourth 
teacup of olive oil, one -half cup of white mustard seed, one-half cup 
of black mustard seed, one tablespoon of celery seed, one pint or 
enough vinegar to cover. Put into cans without heating. 

Mrs. H. M. Patters 021. 

French Pickles. — One colander of sliced green tomatoes, one colander 
of sliced green cucumbers, one quart of sliced onions; sprinkle over 
one-half cup of salt. Let stand twenty-four hours, then drain thor- 
oughly and place in jars. 

Dressing. — One-half ounce celery seed, one-half ounce allspice, one 
teaspoon of black pepper, one tablespoon of turmeric powder, two table- 
spoons of mustard, one pound of brown sugar, and three quarts of 
vinegar. Pour over pickles cold. No cooking. Mrs. Fred O'Xeil. 

West India Pickles. — Twelve large green cucumbers, twelve large 
green tomatoes, six large onions. Pare, slice, and put in salted water 
over night, drain, pour over this one quart of vinegar (or more if 
needed), and boil until nearly done. Then add one cup of sugar, one 
tablespoon of mustard, one tablespoon of turmeric powder, one-half 
teaspoon of cayenne pepper, one-half cup of flour, all of which have 
been mixed/and well diluted with water; then finish cooking. 

Miss Sadie C. Rickey. 



262 



Pickles and Relishes 



Golden Glow Pickles. — Four quarts of cucumbers after they have 
been peeled and sliced, four large red peppers, four large onions. 
Slice peppers and onions and put all in salt water separately for two 
hours. Drain well and pour over one and one-half quarts of vinegar, 
five cups of light brown sugar, two teaspoons of turmeric powder and 
a little white mustard seed. Let all come to a boil and can. Select 
cucumbers that are long and solid instead of large and seedy, fifteen 
will make four quarts. Mrs. C. M. Redfield. 

Celery Relish. — Thirty green tomatoes, four onions, four heads of 
celery, and three red peppers. Chop quite fine and add sixteen table- 
spoons of sugar, four of salt and four cups of vinegar. Boil two 
hours. When putting away be sure to press down till liquor covers 
the top; otherwise it moulds quickly. Mrs. Alice Shepard Fuller. 

Tomato Relish. — Peel and chop one-half peck of ripe tomatoes 
and drain in colander, then add six onions, six stalks of celery, and 
two small green peppers; chop all fine. One cup of white mustard 
seed, two cups of sugar, one-half cup of salt, one tablespoon of black 
pepper, one tablespoon of cinnamon, pour over all one quart of cider 
vinegar and mix well. No cooking. Mrs. Mary Seaver. 

Corn Relish. — Cut the corn from eight ears, chop fine two onions, 
a large green pepper, one-half a medium sized head of cabbage and 
add to the corn, also one cup of vinegar, one tablespoon of salt and let 
cook fifteen minutes. Mix together one cup of sugar, one tablespoon 
of mustard, half a teaspoon of turmeric, one-half cup of flour and stir 
smooth with one cup of vinegar and stir into the first mixture. Stir 
and cook six minutes and store as pickles. 

Pepper Relish. — Peel fifteen large onions, remove seeds and mem- 
brane from twelve red and twelve green peppers and chop all fine. 
Cover with boiling water and let stand ten minutes and drain. Add 
one and a half pints of vinegar, one and a half cups of sugar, three 
tablespoons salt. Cook fifteen minutes and can. 

Mrs. John King. 

Euchered Figs. — Seven pounds of fruit, five of sugar, a pint of 
vinegar, one cup of water, two-thirds cup of stick cinnamon, one-third 
cup of whole cloves. Make a syrup of the sugar, vinegar and water, 
skim and add the spices. Scald figs in the syrup on three consecutive 
mornings, on the third morning put the figs in jars, boil the syrup 
to the consistency of molasses and pour it over them. 

Boston Cooking School Magazine. 



Pickles and Relishes 



263 



Tomato Butter. — Ten pounds of ripe tomatoes, peeled and cut up 
fine, five pounds of brown sugar, one pint of vinegar, one tablespoon 
each of whole cloves and allspice in a bag and one tablespoon of 
ground cinnamon. Cook together till thick, about four hours, being 
careful not to let it burn. Mrs. Louise Massey Simpson. 

Tomato Soy. — Peel eight pounds of ripe tomatoes, cover them 
with vinegar and let stand over night. In the morning drain off vine- 
gar and add to the tomatoes one quart of vinegar, three pounds of 
sugar, one pound of seeded raisins, one pound of citron cut fine, one 
small red pepper chopped, two ounces of stick cinnamon, one each of 
whole cloves and allspice; pound spices and put in muslin bags. 
Put spices and one tablespoon of salt with the tomatoes, simmer all 
together four hours. Mrs. Spratling. 

Pickled Beets. — Cook the beets the same as for a vegetable, slice 
while hot, after the skins are removed. Measure, and for each quart 
take one cup of vinegar and a small cup of water, one tablespoon 
of sugar, one teaspoon of cinnamon, one-fourth teaspoon of cloves, 
heat thoroughly, and pour over the beets. Put in jars. 

Miss Helen Bicknell. 

Chili Sauce. — Thirty ripe tomatoes, five large onions, and three 
green peppers chopped fine; add three tablespoons of sugar, three of 
salt, four cups of vinegar and one tablespoon of cinnamon; boil two 
and one-half hours. Bottle and seal while hot. Mrs. Sweet. 

Shirley Sauce. — One dozen ripe tomatoes, two large onions, two 
large green peppers, one teacup of vinegar, two tablespoons of sugar, 
one of salt; chop the vegetables and boil one hour or more; seal 
at once. Mrs. S. C. Williamson. 

Tomato Catsup. — -Boil until tender one peck of ripe tomatoes. 
Strain and add one tablespoon each of cinnamon, cloves, mustard 
and salt, one teaspoon of allspice, one pint of vinegar and one cup 
of sugar. Boil gently until of the consistency of cream. Bottle while 
hot and seal. Mrs. John Law. 

Tomato Catsup. — Cook one-half bushel of tomatoes and five or six 
onions until tender. Strain and add one quart of vinegar, one small 
teacup of salt, two tablespoons of cloves, one tablespoon of allspice, 
one teaspoon of black pepper, and a pinch of cayenne. Then boil until 
reduced one-half. Bottle when cold and seal. 

Miss Amelia Greeno. 



264 



Pickles and Relishes 



Cucumber Catsup. — Pare and remove the seeds from large green 
cucumbers, let them remain in cold water for two or three hours. 
Take them from the water and grate. Then drain the pulp thor- 
oughly — pressing out all the water. Turn the pulp into an earthen 
dish and season well with pepper and salt. Use a little red pepper 
and onion if liked. Add enough cold cider vinegar to cover; bottle 
and seal. 

Cucumber Sauce. — Thirty good sized green cucumbers, pared and 
seeds removed; four onions; chop all together; add one small teacup 
of salt; drain twelve hours, then add one cup of white mustard seed, 
one-third cup of pepper, vinegar to cover. Seal cold. 

Miss Meeker. 

Spiced Currants. — Five quarts of currants; one pint of vinegar; 
three pounds of sugar; one tablespoon each of cloves, cinnamon and 
allspice. Cook slowly about two hours. Turn into glasses. 

Mrs. W. H. King. 

Spiced Gooseberries. — Seven pounds of gooseberries with the blossoms 
removed (the stems will not harm), five pounds of sugar, one scant 
pint of vinegar, two tablespoons of cinnamon, one of cloves and one- 
fourth of allspice. Cook about two hours. Turn into jars. Twelve 
quarts of gooseberries make seven quarts of the relish. 

Mrs. George Hawkins. 

Spiced Grapes. — Six pounds of fruit, four of sugar, one-half pint 
of vinegar, one teaspoon each of ground mace, cloves, allspice and 
cinnamon and one-half teaspoon of ginger. To seed grapes press the 
pulp from the skins, put it in kettle and cook slowly till seeds separate 
from pulp, then rub through sieve. Put this with the skins, add sugar, 
vinegar and spices; boil all together one hour. Mrs. John Spann. 



COFFEE, TEA AND OTHER BEVERAGES 



Coffee. — Allow a heaping tablespoon to each person and one extra; 
use half of one egg for six persons, and mix it with the coffee; then 
moisten thoroughly with cold water; just fifteen minutes before it 
is to be served pour on boiling water,, allowing a coffee-cupful for each 
person and one extra; let it boil about five minutes, stirring it when 
the coffee rises to the top; place on the back of the stove to settle or 
add a tablespoon of cold water. Mrs. Sidney S. Whittelsey. 

Coffee for Fcur. — Take four heaping tablespoons of finely ground 
coffee; place in a bowl and stir in one-half white of an egg and 
four tablespoons of cold water; put this into a small cheesecloth 
bag and place in a white lined coffee pot ; pour over one quart of 
cold water; let it come to a boil and continue about four minutes. 
Ready to serve at once. Mrs. McClary. 

Coffee for One Hundred. — Take four pounds of coffee; beat in 
four eggs, with their shells; mix well with cold water; then add 
about twenty quarts of boiling water. Cover closely and cook. 

Mrs. Gallnow. 

Vienna Coffee. — To one-fourth cup of boiled milk add three table- 
spoons of whipped cream, then fill up with coffee. 

Cafe au Lait. — Take equal parts of strong coffee and milk, bring 
just to boiling point, mix. Serve hot. 

Tea. — For moderate strength use one teaspoon to half a pint of 
water; pour on boiling water, leaving the pot standing where it 
will be at the boiling point yet will not boil, for three to five minutes, 
keeping tightly covered. 

Tea, for Afternoon. — Allow one-half teaspoon of Salada tea for 
each cup of water. Have freshly drawn water which has just come 
to a vigorous boiling point, pour over tea and allow to stand from 
three to five minutes, then pour the tea off the leaves before serving. 
Both pots should be scalded just before using. 

Mrs. Mabel Lawrence Lincoln. 

Russian Tea.— Follow the above recipe for afternoon tea. Serve 
hot or cold with sugar and a slice of lemon or a few drops of lemon 
juice. 

[265] 



266 



Coffee, Tea and Other Beverages 



Cocoa. — Scald two cups of milk in a double boiler. Mix two table- 
spoons of cocoa with one and one-half tablespoons of sugar and pour 
over gradually while stirring, two cups of boiling water and let boil 
five or eight minutes. Then pour this into the hot milk and beat with 
an egg beater five minutes. For afternoon tea put a marshmallow 
in each cup before pouring in hot cocoa. The marshmallow will rise 
and spread over the surface. Miss Jean Hawkins. 

Cocoa. — Mix cocoa and sugar together, allowing a teaspoonful of 
each to every cup. Place the pan containing the desired amount of 
milk on the stove and toss the above mixture on the top. Do not 
disturb until the cocoa has melted and the milk is boiling up through 
it. Take a wire egg beater and move back and forth in the pan. Add 
a few drops of vanilla and serve with whipped cream. 

Miss Campbell. 

Chocolate. — One square of Baker's chocolate grated, stir with this 
two teaspoons of sugar and one tablespoon of cold water, add one-half 
pint of boiling water and boil five minutes. Scald one-half- pint of 
milk and add to the cnocolate the last moment before serving. Add 
one small spoon of whipped cream to each cup just before it is 
served. For fifty medium sized cups one pound of chocolate is required, 
with one and one-half cups of sugar, four quarts of water, the same 
of milk and one pint of cream. Mrs. McClary. 

Chocolate. — A famous Washington recipe. — Break up the chocolate 
and place in a warm spot to melt; put in a farina kettle and pour 
on boiling milk; stir while pouring in the milk and stir constantly 
while cooking; let it boil some minutes and serve with whipped 
cream. Mrs. Alice F. Stevens. 

Sunday Night Egg Nog. — Break one or two eggs into a large 
tumbler and add two tablespoons of cold coffee, one teaspoon of sugar 
and nearly fill the glass with milk; a little cream improves it. Beat 
with a tumbler egg beater and add a small piece of ice. 

Mr. Martin E. McClary. 

Currant Shrub and Rose Leaves. — Make a syrup of three quarts of 
water and one cup of sugar. While hot dissolve in it three glasses 
of currant jelly and when quite cold add three lemons and three 
oranges sliced thin, a tablespoon of rose water and plenty of crushed 
ice. When serving drop into each glass a few candied rose leaves. 
This shrub may be varied by leaving out the lemons and oranges 
and using instead a pint of unsweetened raspberry juice. Indeed many 



Coffee, Tea and Other Beverages 



267 



of the red punches will bear a little rose water and the rose leaves 
always are a dainty addition. Miss Frances Dorrance. 

Mint Shrub. — Add bruised leaves of fresh mint to shrub and let stand 
an hom\ Remove leaves, add water to the shrub, fill tall glasses and 
put a sprig of mint in each glass. 

Iced Tea.— Make tea by recipe already given. Strain into an 
earthen pitcher and when cool set in an ice chest until wanted for 
use. To serve put two lumps of sugar with cracked ice and a slice 
of lemon into a glass and fill with cold tea. 

Iced Drinks. — The simplest of these are prepared by crushing the 
fruit, adding sufficient sugar to sweeten and, after a few hours' 
maceration, pressing off the clear juice. This, before serving, is mixed 
with an equal amount of ice water. A small amount of lemon juice — 
about one tablespoon to the pint — will intensify and improve the 
flavor of all fruit while a well made lemonade used in some, such as 
pineapple, strawberry, raspberry and currant, in place of iced water, 
makes an agreeable drink. For those who desire iced beverages at 
meals, cocoa, tea or coffee may be used. The cocoa should be made 
with boiling water, sweetened and cooked for a few minutes, then 
chilled and served with cream whipped or plain. Coffee should be 
clear and freshly prepared before icing, and it is usual to sweeten it 
slightly before cooling. Tea is steeped and strained in the orthodox 
manner; some prefer to serve it hot and of unusual strength, pouring 
it into glasses filled with cracked or crushed ice, thus chilling it 
instantly. 

Mint Julep. — One bunch of mint, two cups of ice water, juice of 
six lemons, two cups of sugar and four cups of water. Chop mint; 
add ice water; let stand over night. Boil sugar and water; chill; 
add lemon juice and mint water. Serve with crushed ice; garnish 
with mint leaves. 

Pineapple Lemonade. — Make a syrup of one pound of sugar and 
two cups of water. Prepare a pineapple by paring, removing the 
eyes and grating; add to it the juice of three lemons and hot syrup. 
When cool reduce with water. Serve ice cold. 

Mrs. John Macfariane. 

Lemonade. — To one pint of lemon juice, add three pints of water, 
and a generous pint of sugar. Strain; water and sugar may be boiled 
five minutes before adding to the juice. 



268 



Coffee, Tea and Other Beverages 



Orangeade. — Oranges with lemons in the proportion of one and 
one-half cups of orange juice to one of lemon. Water and sugar to 
taste. 

Punch. — For fifty punch glasses take four quarts of water and 
the strained juice of two dozen lemons and three oranges, one quart 
can of chopped pineapple, one pint bottle of stoneless cherries. Add 
the peel of the three oranges chopped fine. Sweeten to taste. If 
desired add one pint of raspberry shrub. Mrs. S. T. Carpenter. 

Tea Punch. — One-half pint of orange juice, juice of six lemons, 
one pint can of shredded pineapple, one-half pound of loaf sugar, one 
pint of tea (three teaspoons of tea to one pint of water), one quart 
of ice water. Add small squares of oranges, cherries and bananas. 

Mrs. John Hardy. 

Card Punch. — Mix one pint bottle of grape juice and two pint bottles 
of ginger ale. Have glasses a quarter full of finely crushed ice and 
fill with mixture. Mrs. Breed. 

Fruit Punch. — Grate one pineapple and cook in three cups of 
water twenty minutes, or one can of grated pineapple: strain, let 
cool and add the juice of five lemons, six oranges, one or more cups 
of freshly made tea, one pint of strawberry, currant or grape juice, 
one quart of sugar, five quarts of water. Make some hours before 
serving. Drop in mint leaves, strawberries, cherries or whatever fruit 
desired. Just before serving add a bottle of Apollinaris or any charged 
water. 

D. A. R. Punch. — To the juice of eight dozen lemons, five dozen 
oranges, and twenty tumblers of sugar, add four quarts of cold 
water in which the rinds of the fruit have soaked for twenty minutes. 
Let .stand until morning then add two cans of shredded pineapple, 
two quarts of canned raspberries, and one of strawberries; let remain 
until afternoon, then strain through a fine wire strainer into a six 
gallon jar. When ready to serve add five quarts of Saratoga Vichy 
and stir well. At the same time place a large square of ice in a 
punch bowl and slice over two oranges, two lemons, and two cucumbers. 
Fill bowl with punch from the jar, and serve. Four more quarts of 
Vichy may be added (one at a time) to the jar as needed. This will 
serve from one hundred and fifty to two hundred persons. 

Mrs. Sidney S. Whitteisey. 



Coffee, Tea and Other Beverages 



269 



Punch. — Two bottles white unfermented grape juice, juice of six 
oranges and six lemons, two cups of sugar (about) and three bottles 
of Apollinaris water. Makes about five quarts. 

Mrs. James Breed. 

Grape Nectar. — Boil two cups of sugar and one of water ten minutes. 
When cold add juice of four lemons and one quart of grape juice. 
Serve with Apollinaris water. Mrs. Janet Allan. 

Horse's Neck.— Pare a lemon as you would an apple trying not 
to break the peel, cut it in half, using one-half for each tumbler. 
Place one-half of peel in goblet or tumbler allowing one end to hang 
over the edge. Fill the glass with ginger ale which has previously 
been on the ice. 

Grape Juice. — ■ To eight quarts of Concord grapes when taken from 
the stems, add three quarts of water and cook until tender, then strain 
through a strainer but do not press the pulp. Strain the juice again 
in a fine sieve and add two-thirds of a cup of sugar to each quart 
of the juice. Let this come to a boil and skim thoroughly. When hot 
put into air tight fruit cans or sealed bottles. Serve without reducing 
and with chipped ice. The pulp can be pressed and made into mar- 
malade. Mrs. McClary. 

Raspberry Shrub. — Mash the berries, strain the juice through a 
bag. To each quart of juice take one pint of vinegar, two pounds 
of sugar; boil the juice and vinegar, add gradually the sugar; boil 
and skim until the scum ceases to rise, bottle and cork tightly. 

Huntingdon Cook Book. 

Blackcap Shrub. — Made the same as raspberry. 

Fruit Juices. — Heat the fruit, mash and strain as for jelly. To 
every quart of juice add one-half cup of sugar. Cook the juice for 
ten minutes. Skim well. Seal in cans. Fruit syrups are used by 
adding water and chipped ice as for shrub. Mrs. John Macfarlane. 

Rhubarb Juice. — Wash stalks thoroughly; cut into pieces, cover 
to within one-fourth of top with water, boil until tender and drip 
as for jelly. Measure; using one cup of sugar to four of rhubarb, 
boil, remove scum, and seal while hot. If less tartness be desired, 
add more sugar. Less sugar gives a more pleasing hot weather drink. 

Mrs. Robert L. Stevens. 



270 



Coffee, Tea and Other Beverages 



Soda Cream.— Two and one-half pounds of white sugar, two ounces 
of tartaric acid — both dissolved in one quart of hot water; when cold 
add the beaten whites of three eggs, stirring well; flavor to taste; 
bottle for use. Put two tablespoons of this into a glass of cold water 
and stir in one-fourth teaspoon of soda. Mrs. TVillard. 

Lemon Syrup. — Take the juice of twelve lemons and grated rind 
of six, let stand for two or three hours. Make a syrup of two and 
one-half pounds of sugar and a pint of water, boil until it hairs. 
Take from the stove and let it cool a few minutes, then add lemon 
juice and rind and strain; serve a little in a glass with water (as 
you would shrub). To improve it a little you can add little pieces 
of any kind of fruit you may have. It will keep indefinitely. 

Mrs. Peter McDonnell. 

Unf ermented Wine. — Three pounds of grapes, two of white sugar,, 
three quarts of water: scald the grapes and water slowly; then mash 
and strain; add the sugar; boil and seal as for canned fruit. 

Mrs. Dwight Dickinson. 



CHAFING DISH 



The chafing dish is composed of the blazer and hot water pan set 
in a standard with a small lamp underneath. A metal tray upon 
which the chafing dish rests is essential tc insure the table against 
fire or from boiling water. The hot water pan is used when much 
heat is needed to cook food. The upper pan is used for creamed 
dishes, or to keep food warm. 

Kromanskies. — To make them cut bacon into very thin regular 
slices and place on each a little finely minced cold meat of any kind 
seasoned with salt and paprika; add also a bit of cream. Roll each 
lightly. Place them on the ice. Fry a golden brown. Use skewers 
with kromanskies. Mrs. Richardson. 

Chicken with Mushrooms. — One good sized chicken boiled, cut into 
dice, one can of mushrooms, two tablespoons of butter, one tablespoon 
of flour, one-half pint of cream, one gill of chicken broth, the yolks 
of two eggs, salt and pepper. Make sauce of the flour, butter, cream 
and broth, add the chicken, cook three minutes, add the mushrooms 
and cook two minutes longer. Add the beaten eggs very slowly 
stirring all the while. Mrs. Grace Munger Cantwell. 

Creamed Chicken. — One pint of minced chicken, one pint of sweet 
milk, one tablespoon of butter, one tablespoon of flour, season with salt 
and pepper. Place the butter in the pan and allow it to melt. Rub 
the flour into the melted butter and add the milk. Stir constantly 
until the milk comes to the boiling point. Add the chicken, continue 
stirring, allowing the chicken to boil three or four minutes. Serve 
immediately on crisp crackers or toast. Mrs. L. F. Hodge. 

Chicken Wiggle. — One can of chicken — a coffee-cupful — one coffee- 
cup of cream, one coffee-cup of milk, yolks of three hard boiled eggs 
(put through a potato ricer), one heaping tablespoon of flour, one- 
half coffee cup of French peas, one-fourth cup of butter. Place the 
butter in the chafing dish with the chicken and let them heat thoroughly 
together. Mix the eggs and flour until smooth with a little milk. 
Add to the chafing dish milk and cream, then the thickening and the 
peas just before serving. Salt and pepper to taste. Serve on toast. 

Mrs. Litz Dustin Rust, 

[271] 



272 



Chafing Dish 



Hot Oysters. — Put in chafing dish, three dozen oysters with juice, 
a generous dash of paprika or red pepper, a good sized lump of 
butter, a stalk of celery chopped fine, and one-half cup of cream. Let 
mixture simmer until celery is tender and serve on toast. 

Mrs. L. C. Wead. 

Panned Oysters. — Place oysters in the dish with a tablespoon of 
butter and a little salt. Cover closely and light the lamp. Stir 
occasionally and when the oysters are plump and the gills curled 
they are ready to serve. One-half cup of thick sweet cream may be 
poured over them if desired before taking up. 

Mrs. Emilie McClary Woodbury. 

Lobster. — Melt four tablespoons of butter, add three tablespoons 
of flour and a liberal seasoning of salt and pepper. Pour in one and 
a half cups of milk and stir till creamy, then add one cup of lobster 
meat and one cup of canned peas from which every drop of liquor 
has been drained. Bring just to the boiling point, then serve. Shrimps 
may be used instead of lobster if one likes their flavor. 

Creamed Lobster. — Melt three tablespoons of butter, add four table- 
spoons of flour, and pour in one and a half cups of milk. Season with 
salt and paprika. Stir with a wire whisk till the sauce is creamy, 
then add one pound of lobster meat and two teaspoons of lemon juice. 
Serve with sandwiches of Graham or brown bread. 

Shrimps a la Newburg. — Pick over carefully one can of shrimps. 
Melt four tablespoons of butter, add one tablespoon of flour and stir 
until smooth. Add one-fourth cup of cream and the shrimps; stir 
very gently until heated. Add the beaten yolks of two eggs gradually, 
stirring all the while. Salt and pepper to taste. 

Mrs. Jessie Marshall Kissane. 

Scrambled Eggs. — Beat five eggs till slightly blended, add a dust 
of white pepper, half a teaspoon of salt and half a cup of milk. 
Melt two tablespoons of butter in the chafing dish, pour in the egg 
mixture and cook till it is creamy, scraping it from the bottom of 
the pan as it becomes thick. Scrambled eggs are nice accompanied 
by saltine wafers. 

Spanish Eggs. — Cook for three minutes one tablespoon of finely 
chopped onion and two of chopped pepper in two tablespoons of but- 
ter; add three or four mushrooms broken in pieces and one cup of 



Chafing Dish 



273 



tomatoes. When this mixture is hot, add four beaten eggs, one table- 
spoon of capers, salt, cayenne to taste. Cook until the mixture 
thickens, stirring constantly. 

Tomato Fricassee. — One-half quart can of tomatoes, one heaping 
tablespoon of butter; salt and pepper to season very highly, and one 
pinch of soda. Simmer fifteen minutes, add three well beaten eggs 
and take from the fire the moment it begins to thicken. Pour over 
toast. Mrs. Jessie Marshall Kissane. 

Tomatoes and Rice. — Put into a chafing dish half a cup of tomatoes, 
add a bay leaf, a few drops of onion juice, pepper and salt to taste. 
Let them cook until tender, then remove the bay leaf and stir in as 
much boiled rice as can be well coated and moistened with the to- 
matoes. Serve with cracker biscuits. 

Beans and Cheese. — Chop fine two green peppers, melt a tablespoon 
of butter in a sauce pan and add one-fourth pound of cheese, stir 
and when melted add the peppers and one can of red kidney beans 
with their liquor. Stir well, season and when hot serve on toast. 

Macaroni with Tomato Sauce — To one-third of a package of well 
cooked macaroni, add one can of Campbell's Tomato Soup. Stir and 
let cook fifteen or twenty minutes; season with butter, salt and pepper 
to taste. Then add one generous cup of grated cheese, stir until 
cheese is melted and serve. Cooked rice, or hominy, may be used 
instead of macaroni. Miss Jean Hawkins. 

Blushing Bunny. — Put a piece of butter the size of an egg in 
the chafing dish; when the butter is melted add one and one-half 
pounds of cheese cut fine, mustard and pepper to taste. Stir until 
the cheese is melted, then add one can of condensed tomato soup, 
and, lastly, three well beaten eggs. Serve on wafers or toast. 

Mrs. Florence Oliver Naylor. 

Rink-tum-diddy. — Put one tablespoon of butter in blazer of chaf- 
ing dish, add one cup of tomatoes; when it bubbles stir in salt and 
paprika to taste, a salt spoon of soda, then three-fourths cup of 
milk, two cups of grated cheese, and when this is melted and smooth, 
two well beaten eggs. Put out the flame and serve on hot toast. 

Mrs. Florence Channell Massey. 

To Make a Good " Rabbit." — Use a chafing dish. In the upper pan 
put enough milk — I don't know just how much — half a cup or a 
little more. Put in about two pounds of cheese cut up fine or mashed 



274 



Chafing Dish 



with, a fork. Put in butter depending on the richness of the cheese, 
say butter the size of an ordinary hen's egg, set up machine, with 
hot water for a starter in the bottom pan and set flame agoing. 
Turn over the cheese occasionally, only do not stir. In a glass or 
other dish as seems necessary, mix up red pepper, mustard and any 
other seasoning that you may want. In another dish beat up one or 
two eggs, depending on how much of the stuff you are making. When 
the cheese is all melted (this is a critical point) put in the seasoning 
and mix. Put in the egg and beat well. If there seems to be too 
little milk in the solution, put in a little before the egg is added and 
allow it to become heated. When the egg has been beaten well into the 
mess, cover and allow to thicken, stirring occasionally. 

Mr. kelson F. McClary. 
Welsh Rarebit. — Mix three-fourths of a pound of cheese cut in small 
pieces, one well-beaten egg, two teaspoons of flour dissolved in milk, 
one-half teaspoon of salt, one-fourth teaspoon of mustard, a little red 
pepper, and one tablespoon of Worcestershire sauce. Add the above 
to two cups of heated milk and cook until cheese is well dissolved and 
mixture creamy. Then add one tablespoon of butter and serve hot 
on toast. Mrs. Evelyn Kidney Stiles. 

Welsh Rarebit. — One tablespoon of butter, one-half pound of cheese, 
yolks of two eggs or one whole egg, one-half cup of cream or milk, 
salt- and paprika, one-fourth teaspoon of soda. Melt the butter; add 
the cheese, grated or cut fine, stir constantly until the cheese is melted, 
then stir in the yolks of eggs, beaten and diluted with the cream and 
milk; add also the salt, paprika and soda. Stir until smooth and 
creamy, then serve on the untoasted side of bread that has been 
toasted on but one side. If the hot water pan is not used in making 
this do not let the rarebit boil at any time. 

Mexican Rabbit. — Melt one scant tablespoon of butter in chafing- 
dish, add one-half pound of cheese and stir until it melts, put in three- 
fourths of a cup of kornlet, a little pepper and stir a moment; add one- 
half cup of tomato puree into which has been stirred the beaten yolks 
of two eggs, then one-half teaspoon each of salt and paprika. Stir 
constantly till thick and smooth. Have ready four slices of bread 
toasted on one side. Rub untoasted side with onion and pour rabbit 
on it. Miss Jean Hawkins. 

Lenox Rarebit. — Put a tablespoon of butter in blazer, when melted 
add a cup of milk, a teaspoon of salt, one-fourth of pepper, few grains 



Chafing Dish 



275 



of cayenne and six eggs beaten slightly. Cook as scrambled eggs and 
when nearly done add a cream cheese worked till soft. Stir well and 
serve on crackers. 

Rarebit. — Cream one tablespoon of melted butter with one table- 
spoon of flour in a chafing dish. Add one cup of milk, the beaten yolk 
of one egg and one cup of finely cut cheese. Moisten one-fourth tea- 
spoon of mustard, a little salt and cayenne pepper with a little cold 
milk and add to cheese mixture. Just before serving add the beaten 
white of the egg. This will serve five people. 

Mrs. Sally Crooks Robinson. 

Welsh Rarebit. — Into a double boiler put a cube of butter and two 
tablespoons of water. When melted put in three ounces of grated 
American cheese, stir until soft and it comes to a boil. Cook five min- 
utes and add yolks of two eggs well beaten, let come to a boil again, 
add a tablespoon of Worcestershire sauce, a pinch of salt and pepper. 
Serve on toasted bread or crackers. Mrs. Gertrude Massey Barse. 

Tunny Fish Rarebit. — ■ Melt one tablespoon of butter in blazer of 
chafing dish and turn blazer to thoroughly butter the whole surface. 
Add one-half pound of cheese cut in thin slices, one-half teaspoon each 
of salt and paprika and stir constantly till cheese is melted, then stir 
in yolks of two eggs beaten and mixed with one-half cup of cream. 
Stir until mixture thickens and becomes smooth. Add one-half can of 
tunny separated in flakes, mix well and let stand over hot water to 
become very hot. Serve on untoasted side of bread toasted on one 
side. Mrs. George Hawkins. 

Golden Buck. — Make a plain Welsh rarebit as given in the recipe; 
add to this half a teaspoon of Worcestershire sauce and a few drops of 
tabasco sauce. Serve on toast with a poached egg above the cheese 
mixture. Miss Jessie D. Child, Teacher of Cooking, New York City. 

English Monkey. — ■ Soak one cup of stale bread crumbs in one cup 
of sweet milk for fifteen minutes. Into a chafing dish put one teaspoon 
of butter and one-half cup of cream cheese; melt and add crumbs, also 
a well-beaten egg, one-half teaspoon of salt, pinch of cayenne; cook 
for three minutes and pour on toasted crackers. 

Miss Danta S. Palmer. 

Italian Spaghetti. — Fill the pan with enough salted water to cover 
the spaghetti, Bend the sticks into the water slowly so as not to 



276 



Chafing Dish 



break thern. Cook until tender — about twenty minutes. Serve on hot 
plates and cover witli Italian sauce and grated Parmesan cheese. 

Sauce. — One cup of tomato soup, butter the size of a walnut, one 
cup of chopped olives, three or four chopped mushrooms, paprika, 
cayenne, salt to taste. The sauce is improved by being made a few 
hours before using. Mr. S. H. B. Clark. 

Eggs a la King. — Melt four tablespoons of butter and cook in it till 
soft two tablespoons of minced green pepper and one cupful of fresh 
mushrooms. Stir in three tablespoons of flour, a few grains each of 
paprika and nutmeg, three quarters of a level tablespoon of salt and 
cook till frothy, then add gradually two cups of light cream, stirring 
constantly. Add carefully eight hard cooked eggs sliced, set over hot 
water till very hot and serve on buttered toast. 

Mrs. Florence Miller Main. 

Finnan Haddie Garcia. — Cut half a green pepper in shreds, one table- 
spoon of finely chopped onions and let cook in three level tablespoons of 
butter until softened; add three level tablespoons of flour, one-fonrth 
teaspoon each of salt and paprika and stir until well blended; add one 
cup of cream and one-half cup of milk and stir till boiling, then add one 
pint of cooked finnan haddie and let become hot. Mrs. Janet Allan. 

Hot Ham Sandwiches. — Spread slices of bread cut for sandwiches 
with chopped ham and press the slices together. To a beaten egg add 
one-half cup of milk and soak the sandwiches in the mixture a few 
moments. Heat a tablespoon or more of butter in the blazer and 
brown the sandwiches first on one side and then on the other. Drain 
on soft paper and serve at once. Janet McKenzie Hill. 

Pineapple Sponge. — ■ Heat one pint of grated pineapple in the blazer, 
stir in one-third cup of any quick cooking tapioca, mixed with two- 
thirds cup of sugar and one-half teaspoon of salt, then set the blazer 
over hot water and cook, stirring occasionally, until the tapioca is 
transparent; then add the juice of one lemon and fold in the stiffly 
beaten whites of two eggs. Serve with cream and sugar. 

Miss Jessie D. Child, Teacher of Cooking, New York City. 

Fudge. — Two cups of granulated sugar, piece of butter one-half the 
size of a walnut, one-half cup of water, one-half cup of sweet cream, 
one square of Baker's chocolate. Place the butter, water, sugar and 
chocolate in the chafing dish. Allow it to boil stirring only when neces- 
sary to prevent burning. As soon as a few drops of the mixture will 



Chafing Dish 



277 



form a soft ball in cold water add the cream and boil until the same 
degree of consistency is again reached. Remove the pan and allow the 
candy to cool thoroughly. Flavor with vanilla and stir vigorously until 
the candy is set. Pour on buttered pan which is not more than six 
inches square, as the fudge is delicious when thick. Nuts may be added 
soon after the stirring is begun if desired. Mrs. L. F. Hodge. 



CANDIES 



Fondant. — Put four cups of granulated sugar and enough water to 
dissolve it thoroughly, into a sauce-pan, add a piece of cream tartar 
the size of a small pea, let boil until it will form a soft ball when 
dropped in water. Take from fire and place in a pan of ice water, let 
it get entirely cold. If crystals form on the top it will not hurt it. Stir 
until it becomes creamy. If too stiff to stir set it on the stove until it 
softens a little. If it grains and becomes hard and crumbling, mix it 
in the hands a little at a time and it will become soft and creamy, or if 
it grains, and does not harden, persistent stirring will harden it. When 
it hardens knead into a creamy mass; flavor as you like by working 
the flavoring in with your hands. Mrs. Grace Munger Cantwell. 

Cream Fondant. — Two cups of granulated sugar, three-fourths cup 
of water, one tablespoon of glucose. Put over fire and boil without 
stirring until a soft ball forms when dropped in cold water. Turn on 
a platter or shallow dish and cool until about milk warm. Mix for 
several minutes after it sets until like dough; flavoring and coloring 
should be added while stirring; mold into any desired form. 

Mrs. William Badger. 

For chocolate creams, the fondant should be molded and allowed to 
stand at least over night before being dipped in melted chocolate. 

For maple creams, one-half cup of white sugar, one and one-half 
cups of maple sugar; boil to a harder ball than the plain cream. 

For cocoanut balls, add one-half cup of grated cocoanut while stirring; 
mold into small balls and roll in grated cocoanut. 

For coffee creams, the same except three-fourths cup of strong coffee 
instead of the water in making fondant. 

For fudge, add, while stirring, four tablespoons of melted chocolate, 
a small piece of butter, and vanilla. Mrs. William Badger. 

Chocolate Creams. — Shape the fondant into balls and have the choco- 
late melted over steam. To cover the balls lay them, one at a time, 
upon a silver fork and pour over them the melted chocolate with a 
teaspoon and place the balls upon oiled paper. Mrs. John Lincoln. 

To Cover Chocolate Creams. — -Melt the chocolate in a dish over steam 
and when hike warm pour a part of this on a marble or heavy tin; 
when the fondant balls have just been made, roll one at a time in the 

[278] 



Candies 



279 



chocolate and place in the palm of the left hand and press in shape 
desired with the thumb and first finger of the right hand, then place 
on white oil-cloth. This way forms them into perfect shape and makes 
the edges very smooth. If not covered thick enough with the chocolate, 
roll a second time, same as before. After the covering is firm, continue 
to pour out more of the chocolate and reheat that which has been used. 
A teaspoon of cocoa butter, added to the chocolate, for two pounds of 
candy, makes the covering thinner and smoother. Mrs. McClary. 

Opera Cream. — Four tumblers of sugar (brown and white), two of 
milk, piece of butter the size of a walnut and a quarter of a cake of 
Baker's chocolate. Boil until it will form a soft ball in Avater. Season 
with vanilla and add a pinch of salt. Set aside until cold, then stir 
until rather thick. Drop in pieces the size of a walnut on paraffme 
paper. Miss Belle F. Dustin. 

Peppermint Drops. — One cup of sugar, a very little water, boil until 
it hairs. Remove from the stove, add a pinch of cream tartar and three 
drops of oil of peppermint, stir until the mixture begins to whiten. 
Drop with a spoon on buttered paper. Wintergreen oil may be used 
instead of the peppermint, and cochineal may be used to color them 
pink. Mrs. Emilie McClary Woodbury. 

Mints. — One cup of granulated sugar, five tablespoons of cold water; 
cook until it threads, then add one-half cup of triple X sugar, five 
drops of peppermint and three drops of fruit coloring. Drop with tea- 
spoon on marble slab. Miss Van Dnzee. 

French Cream. — Break in a bowl the white of one or more eggs ; add 
an equal quantity of cold water and then stir in confectioners 5 sugar 
until it is stiff enough to mould into shape with the fingers. Flavor 
to taste. 

Chocolate Mint Creams. — Flavor creamy French fondant with oil of 
peppermint. Stir well, place on board and roll in an oblong sheet 
about one-fourth of an inch in thickness, cover with unsweetened 
melted chocolate, when dry cut into one and a quarter inch squares, 
lift With a spatula and put two squares together having the chocolate 
on the outside, then put in oiled paper. Mrs. William McDonald. 

Chocolate Creams. — ■ Mould French cream into small cone-shaped balls. 
Let them harden several hours and then cover with melted chocolate. 



280 



Candies 



Fig Candy. — To half a pound of fondant add one-fourth of a pound 
of figs chopped fine, roll the mixture out on a board into a fiat cake, 
cut into oblong pieces and dust with confectioners' sugar or cover with 
melted chocolate. If liked, raisins may be substituted for the figs. 

Mrs. Emilie McClary Woodbury. 

Walnut Creams. — Make a ball of French cream about the size of a 
walnut and place a half nut meat upon either side of the ball, pressing- 
it into the cream. Other nut creams may be made by chopping the 
meats fine and working into French cream, and cutting into bars. 

Cream Candy. — Three cups of granulated sugar, one-half cup of 
water, two small tablespoons of vinegar. Boil hard for twelve minutes. 
Do not stir. Pour on buttered platter and when cool pull until white 
and cut in small pieces. Mrs. George Sabin. 

Chocolate Caramels. — One cup each of grated chocolate, molasses, 
brown sugar and milk, a piece of butter the size of an egg. Put the 
ingredients in a kettle adding one tablespoon of glycerine, and boil 
fast. When nearly done, add the chocolate; test by dropping into 
cold water and pour into buttered pans. When cool make into blocks 
with the back of a knife. 

H-uyler's Caramels. — One and one-fourth pounds of brown sugar, one- 
fourth pound of glucose, one-half pint of cream, one-eighth pound of 
butter, four ounces of chocolate, two teaspoons of vanilla. Put sugar, 
cream and glucose in sauce-pan on stove; boil, without stirring, until 
when tried in water it is hard, but not brittle. Put chocolate in after 
the candy boils, and butter just before it is done, and vanilla after 
it is off the stove. Pour in buttered pans and when cool make into 
blocks with the back of the knife. Miss Elizabeth Smith. 

Cream Puffs. — Cook one pound of brown sugar and one-half cup of 
hot water to a soft ball. Have ready the white of one egg stiffly beaten. 
Pour syrup, drop by drop, over the beaten white, stirring constantly, 
season with vanilla and chopped nuts. Place on paper with a spoon, 
working rapidly, as it hardens quickly. Mrs. Parker. 

Maple Sugar Candy. — Take one pound of maple sugar, broken into 
small pieces, put it in a sauce-pan with a pint of rich milk and a table- 
spoon of butter. Let this boil until it reaches the stage where it 
hardens in cold water; pour it into pans, and mark it in squares as you 
would taffy or caramels. 



Candies 



281 



College Candy. — Two cups of maple or brown sugar, one-third of a 
cup of sweet cream, one-half pound of English walnuts. Boil the sugar 
and cream until it forms a ball when dropped in water, stirring con- 
stantly. Remove from the stove and add the walnuts chopped fine; 
stir until the mixture begins to whiten, turn into pans and when cold 
cut into squares. Mrs. Emilie McClary Woodbury. 

Pinoche. — One large cup of milk, one pound of light brown sugar, 
and a piece of butter the size of a walnut. Boil until it will mould into 
a soft ball when tried in water. Just before taking from the fire stir 
in half a pound of chopped English walnuts and stir briskly until it 
begins to thicken; pour into buttered pan. 

Mrs. Anna Lincoln Kellogg. 

Fudge. — One cup of milk, two cups of sugar, one-fourth cake of 
Baker's chocolate, butter the size of a walnut. Cook over a hot fire. 
When it becomes a soft ball, add one teaspoon of vanilla, and stir 
briskly. Just before pouring on a platter add chopped walnuts; when 
almost cold cut into small squares. Miss Katharine L. King. 

Vassar Fudge. — ■ Put into a sauce-pan four tumblers of sugar, two 
of milk. Grate into this one-half cake of chocolate, and add a piece 
of butter the size of a walnut. Cook over a hot fire and stir constantly. 
When it becomes a soft ball, add about one-half teaspoon of vanilla, 
and remove from the stove. Stir until it becomes like thick cream. 
Pour on a large piece of white paper; when almost cold and before it 
becomes hardened, cut into small squares and put into dishes for serving. 

Mrs. Gertrude Chesley Smith. 

Brown Sugar Fudge. — Two cups, of brown sugar, two-thirds cup of 
milk, one tablespoon Wesson Oil, good pinch of salt. Boil until it 
forms a soft ball in water. Take from stove and add one teaspoon 
vanilla and one cup of walnut meats cut up. Stir until it grains and 
pour into buttered tin. Mrs. Anna Lincoln Kellogg. 

Water Fudge. — Add to two cups of sugar three tablespoons of cocoa, 
one cup of water, and a small pinch of salt. Boil until a little of the 
mixture makes a soft ball in water. Remove from stove, add piece of 
butter and allow to get cool by setting it in a basin of water. Add 
one-fourth teaspoon of vanilla. Stir till creamy. Add one cup of 
broken walnut meats before pouring candy on buttered platter. 

Mrs. Sally Crooks Robinson. 



282 



Candies 



Maple Sugar Fudge. — Put two cups of soft maple sugar and one- 
half cup of boiling water in an enamel kettle, dissolve thoroughly and 
boil hard ten minutes, add one cup of rich cream and cook ten minutes 
more being careful not to burn. Set one side while testing a little in 
saucer, stirring to a smooth soft mass. If sugary, add a little more 
cream, cook and test again. Do not stir the whole until luke warm 
as a finer fudge is the result. Add one cup of walnut or butternut 
meats cut fine just before pouring into slightly buttered pan. , 

Miss Channell. 

Marshmallow Fudge. — Put in sauce-pan one and one-half cups each 
of light brown sugar and confectioners' sugar, one cup of milk, one- 
half cup of maple syrup, one-half cake of Baker's chocolate, one table- 
spoon of butter and boil until it forms a soft ball in cold water. Add 
a tablespoon of vanilla, stir well and beat when it grains at side of 
kettle. Add one-half to three-fourths pound of marshm allows, each 
cut into four or five pieces. Stir and turn quickly into a pan. 

Mrs. Peck. 

Uncooked Fudge.— Melt over hot water one cake of Baker's " dot " 
chocolate, add one cup of confectioners' sugar, two unbeaten eggs, a 
teaspoon of vanilla, a small piece of butter and scant cup of nut meats. 
Stir until well blended and spread in buttered tin. 

Miss Jane Larkin. 

Molasses Bars with Filling of Fondant. — In making this candy the 
preparation of fondant comes first. Use your favorite way of making 
same, recipes for which are given elsewhere, flavoring as you prefer 
with vanilla, pistachio, chocolate, and so forth. For molasses part, use 
as follows: Put into enamel kettle one cup of granulated sugar, one- 
half cup of molasses, one-fourth cup of boiling water, one tablespoon 
of vinegar, two tablespoons of butter, one-fourth teaspoon of salt. 
Bring to boiling point slowly to thoroughly dissolve sugar, cook with- 
out stirring fifteen minutes. Test by trying a little in cold water, if 
slightly brittle it is done. Add to the whole one-fourth teaspoon of 
soda, stir in lightly and pour into well buttered pan. When luke warm 
pull until a light color is reached. Cut off pieces six or eight inches long, 
flatten out thin to a width of three inches and through center length- 
wise lay the fondant and bring the edges of molasses together. Leave 
in bars or cut in small pieces. Miss Channell. 



Candies 



283 



Molasses Candy. — One cup of New Orleans molasses, one-half cup of 
white sugar; boil until it cracks in water, then add one-half teaspoon 
of soda; pour on buttered tin or marble; pull as soon as it is cool 
enough until hard. Mr. L. V. Hubbard. 

Molasses Candy. — Two cups of molasses, one cup of sugar, a piece 
of butter the size of an egg, one tablespoon of glycerine. Boil twenty 
or thirty minutes until brittle. Stir in one-half teaspoon of soda, and 
pour on a large platter. When cool enough, pull on a hook until white. 
Draw into sticks and cut with shears. Mrs. Mary Parmelee Olney. 

Molasses Candy. — Two cups of New Orleans molasses, one cup of 
sugar, four tablespoons of vinegar, butter the size of a small egg. Boil 
until when dropped in cold water you can pull it. Pour on buttered 
platters, and let stand until you can handle it, not until too cool. 

Miss Cahill. 

Butter Scotch. — Boil together one cup of sugar, one-half cup of 
molasses, one tablespoon of vinegar, two tablespoons of boiling water, 
one-half cup of butter, until when tried in cold water mixture will 
become brittle. Turn into a well buttered pan; when slightly cool 
mark with a sharp-pointed knife into squares. 

Butter Taffy. — Take two heaping cups of sugar, and of water only 
one, and put them in a kettle on the fire; of molasses half a cup, 
and — before you take it up — all the butter the family can spare. 
Now you stir it, and you mix it, and you watch it all the time, and 
you boil the whole concoction till it hairs. Then you try it on a plate 
(it will surely be first rate), and you pour it into pans and cut it into 
squares. Mrs. Alice F. Stevens. 

Butternut Candy. — One cup of sweet cream; two cups of maple 
sugar, melted together; boil until it begins to grain, avoiding much 
stirring; put butternut meats in a tin and pour over them the syrup; 
cut in squares. Mrs. Pitman. 

Peanut Candy. — Two cups of white sugar, one cup of vinegar, 
two quarts of peanuts; let the sugar and vinegar boil until hard, 
testing by dropping into cold water; flavor a little with vanilla and 
add the peanuts; pour into fiat tins, and just before hardening cut 
into squares. Mrs. Mary Parmelee OJney. 

Peanut Brittle. — Three cups of granulated sugar, one cup of 
crushed peanuts. Put the sugar in a frying pan and heat gradually, 



284 



Candies 



stirring constantly, until the sugar is all melted. Do not let it 
scorch. Have your tins buttered. Stir the peanuts into the melted 
sugar and pour in tins. Other nuts may be used. 

Mrs. Eleanor Markell Proctor. 

Hoarhound Candy. — Steep one tablespoon of hoarhound in a half 
cup of water, strain and add one pint of sugar and one tablespoon 
of vinegar. Boil without stirring, and when brittle pour into buttered 
pans. Mark off into squares while warm. Mrs. George HaAvkins. 

Stuffed Dates. — ■ Remove the stone from the date, place a half 
walnut meat within the fruit, press tightly together, and roll in 
granulated sugar. Mrs. Josephine Lawrence Porter. 

Preserved ginger in place of walnut meats is delicious. 

Stuffed Dates. — Wash dates, dry thoroughly and remove stones. 
Grind peanuts in a meat chopper so that they will not crumble when 
balled. Salt to taste and place ball inside of date. 

Mrs. J. Duncan McXair. 

Date Roll. — Boil one and one-half cups of sugar and one cup of 
milk to the soft ball or when tried in water it holds together well. 
Add one tablespoon of butter five minutes before taking from the 
fire. When ready stir in one package stoned dates and one and one-half 
cups of pecan nut meats and pour the mixture on a wet cloth. Bring 
over one side as you would fold a handkerchief and press mixture 
back to form an oblong. Mrs. Sarah Robb Taylor. 

Salted Almonds. — Shell the nuts and blanch. To every cupful add 
one even tablespoon of melted butter and let stand a while. Sprinkle 
with a level teaspoon of salt. Place in a moderately hot oven and 
bake until brown, stirring occasionally; then place on brown paper. 
Peanuts may be salted in the same way. 

Mrs. Emilie McC'lary Woodbury. 

Salted Peanuts. — Select raw peanuts. Shell and blanch by pouring- 
over them boiling water. Heat lard enough to cover the peanuts nicely, 
the same as for frying doughnuts. Put the peanuts in and let them 
cook, stirring constantly, until they are as brown as you wish. Re- 
move and let drain in a sieve, then put them on several brown papers 
until all the lard is absorbed. When this is done salt to taste. 

Mrs. Eleanor Markell Proctor. 

Candied Orange Peel. — Soak the peel of the oranges over night 
in salt and water, one-half teaspoon of salt to one quart of water. 



C a n d i'e s 



285 



Drain this brine off and put on fresh water enough to rinse the peel. 
Cut the peel into narrow strips and boil in three waters until tender. 
After draining off the last water, boil in a syrup made of the same 
amount of sugar as fruit. When the peel has entirely absorbed the 
syrup it will be crystalized and ready to eat. 

Mrs. Wallace C. Short. 

Candied Grapefruit Peel. — Scrape the white thick part w T ell from the 
inside of the rind, then cut in small pieces, cover with cold w 7 ater and 
let come to a boil. Pour off the water, cover again with cold water, 
let come to a boil; repeat six times. Drain and for one large cup 
of peel use one small cup of sugar; put on cool part of the stove and 
let remain until syrup forms, then boil until the syrup is absorbed. 
Roll each piece lightly in granulated sugar. Mrs. Arthur E. McClary. 

Frosted Fruit. — Dip the fruit in the beaten whites of eggs; then 
in pulverized sugar; put white paper in tins and lay on the fruit to 
dry in a very cool oven. Mrs. R. D. Huntington. 



CASSEROLE COOKERY 



This method of cooking is so universal in France, the land of thrift,, 
that it deserves to be better known and adopted here, the land of 
extravagance. 

It preserves all the nutriment and true flavor of the food. It makes 
for economy of material, time and labor. Some foods are better if 
cooked by a slow process and cheaper foods are rendered more palatable. 
For braising, pot roasting, and stewing, which are all slow cooking, 
the casserole has proved its supremacy over metal dishes. It is a 
non-conductor of heat thus saving fuel. Food may be left in it without 
danger of metallic contamination. It is easily cleaned and sanitary. 
The ornamental appearance of the dish simplifies serving as most 
foods are served at the table from the dish, also there is no loss of 
heat, transferring it to another dish and a saving in dish washing 
and last but not least the food can be kept waiting for some time 
without deteriorating, if one is late to dinner. There are all shapes 
and sizes of casseroles from the dainty individual dishes to a size 
sufricent for several people. The dishes of pyrex (glass) are most 
attractive. 

Shoulder of Lamb. — Place about two pounds of lamb in the casserole 
with enough water to cover, add one small onion sliced, season with 
salt and pepper and cook till tender. About half an hour before serving 
pour in a can of Campbell's tomato soup. 

Mrs. Florence Miller Main. 

Liver en Casserole. — Wash and lard a calf's liver. Put a generous 
tablespoon of butter in a spider and brown the liver on both sides, 
also a turnip and two carrots cut in cubes and three or four small 
onions. Put the vegetables in the casserole on which place the liver. 
Put a cup and a half of' stock or water in the spider, let come to a 
boil and pour over liver. Add a bay leaf, cover and cook slowly two 
and a half hours. Half an hour before cooked, season with salt and 
pepper. Most of the cooking may be done on top of the stove, not 
too hot, with asbestos mat under the casserole. When cooked remove 
to platter, garnish with vegetables, also a cup of cooked peas and 
serve. Or, the peas may be put in the casserole fifteen minutes 
before serving. Thicken liquor with flour and serve in boat. 

Mrs. George Hawkins. 

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Casserole Cookery 



287 



Shad Roe en Casserole. — ■ Soak roe for fifteen minutes in cold 
water, then dry, season with salt, roll in flour and place in a well 
heated buttered casserole. Put in a hot oven until nicely browned. 
Then add one pint of cooked seasoned peas with their liquor and cook 
fifteen minutes longer. Cooked carrots or string beans may be sub- 
stituted for peas. Serve in casserole. Mr. Sherwood P. Snyder. 

Calves' Hearts. — Remove tubes from two hearts and fill the cavities 
with a bread dressing seasoned to taste. Fasten together, to form a 
smooth, egg-shaped piece, lard with very thin slices of bacon, and 
dredge with flour. Select a casserole large enough to surround the 
hearts with a row of ripe tomatoes and green peppers, alternating, 
filled with the dressing. Add bits of butter, and bake in a moderate 
oven, basting frequently. The meat is also excellent served cold. 

Mrs. Alice F. Stevens. 

Steak en Casserole. — Cut two pounds of rump steak in small pieces. 
Put butter the size of an egg in frying pan, put in meat and brown, 
remove meat to casserole, fry one onion in the butter until brown, add 
two tablespoons of flour and brown, then one and one-half quarts of 
soup stock or water, add a cut up carrot, a little celery or celery salt. 
Season with salt and pepper put all in casserole and bake three hours. 
Ten minutes before serving put in a can of peas. Serve in casserole. 

Mrs. M. L. French. 

Chicken. — Prepare a fowl as for boiling and pack into the casserole. 
Unless the fowl is very fat put in a couple of slices of fat pork. 
Cover with water and bake till tender, then add enough rich milk to 
make a generous amount of gravy, thicken with flour and season with 
plenty of salt and pepper, add a piece of butter or a little sweet cream. 
An old fowl cooked this way will be tender and have a better flavor 
than if boiled. Sometimes it is better to cook the chicken the day 
before, then an hour in the oven will reheat it and then the milk may 
be added. Mrs. Florence Miller Main. 

Guinea Hen en Casserole. — Prepare bird as for roasting. Stick 
three cloves in a cored and pared apple, put tender celery in the cored 
space. Then put apple inside the hen, also all the salted and buttered 
bread crumbs for which there is space. Turn and brown the hen 
slightly in the spider with little butter. Then put it in the casserole 
on a bed of carrots, shredded green pepper and small onions. Add a 
tablespoon of butter rolled in flour and a cup of hot water. Cover 



288 



Casserole Cookery 



and cook slowly one and a half hours or till tender. Remove hen 
to platter and garnish with vegetables. Strain gravy. Serve with 
tart jelly. 

Apples en Casserole. — ■ Pare and core five tart apples. Put them in 
a casserole, sprinkle over one cup of sugar, add a cup of water and 
dot over a tablespoon of butter. Cover and cook in a moderate oven 
two hours or till apples are tender and brown. Serve warm from cas- 
serole with meat. Mrs. George Hawkins. 



FIRELESS COOKERY 



The principle of the fireless cooker or " straw box " has been known 
and practiced for many years in Northern Europe. Of late years it is 
coming into general use here. Its use not only means a saving of fuel 
and energy on the part of the housewife but it produces better results 
when slow cooking is desired as in cereals and so forth. 

There are, generally speaking, two kinds of fireless cookers, the 
cookers so called and the calorics. In the former the food must be 
well heated before placing in the cooker. In the caloric the radiators 
are heated over a fire and the dish to be cooked is placed on one and 
the other disk over it if necessary. Baking and roasting are possible 
in these. The radiators for baking should be made hot enough to 
brown flour. 

The fireless with radiators is the best and soon pays the initial cost 
in the saving of fuel. It should not be used for foods that require 
a rising temperature or those which need evaporation or would be 
injured by condensed steam. While the fireless is a boon to the 
busy housewife or the woman with many outside duties, yet it must 
be remembered that it does need a certain amount of watchfulness. 
A book of recipes conies with a caloric so we will only give a few 
tested ones. 

Oatmeal. — Add a teaspoon of salt to four cups of boiling water and 
gradually add one cup of oatmeal stirring constantly. Put on cover 
and let boil five minutes, then without removing cover, place in fireless 
and cook four or five hours or over night. 

Cream of Wheat. — One cup of cream of wheat, five of boiling water 
and one teaspoon of salt. Follow directions for oatmeal. 

Lamb Goulash. — Cut into cubes two pounds of meat from a leg of 
lamb, season with salt, let stand fifteen minutes and sprinkle over two 
tablespoons of flour and shake well. Cook two large thinly sliced 
onions in one tablespoon of butter till yellow, add the meat with one- 
half teaspoon paprika, a little white pepper and cook a few minutes. 
Remove to a tightly covered kettle and place in caloric for one hour, 
using one radiator. This is nice with tomatoes added to the meat. 
Serve with mashed potato. Mrs. Delia Thompson Whipple. 



290 



Fireless Cookery 



Roast Chicken, — Prepare the same as for roasting in stove. Heat 
two disks till flour browns quickly, generally from twenty to thirty 
minutes. Put chicken in roaster and let it heat through on top of 
one of the disks. Before putting in tireless, add half a cup of boiling 
water. Mrs. Abiel Smith. 

Baked Beans. — Soak about a pint of pea beans in cold water over 
night. In the morning drain and pour over boiling water, to which 
a pinch of soda has been added and cook until beans wrinkle. Drain 
again and add water, cooking until they split. Drain once more. 
Put a layer of beans in bean pot, then a couple of slices of salt pork 
and a few slices of onion. Alternate layers until full, using one onion 
in all. Add one teaspoon of mustard dissolved in one tablespoon of 
water and pour over the beans, pinch of salt and then a cup of maple 
sugar. (Maple syrup or brown sugar may be used instead.) Put 
bean pot in caloric using two radiators. Cook all day. 

Mrs. Carolyn Howard Marshall. 

Brown Bread.— One-half cup each of yellow Indian meal, Graham 
flour and white flour, three-fourths teaspoon each of salt and soda, 
one-half cup, scant, of molasses and one cup of sour milk. Mix in 
order given, beat well and steam three hours in .fireless using one 
radiator heated ten minutes. . Mrs. "William Watson. 

Baked Apples. — Core and pare the apples, fill the cores with sugar. 
Put a little water in the pan to prevent burning. Heat the disk ten 
or fifteen minutes and set the pan containing the apples on top of 
disk to heat at same time. Then put in fireless and bake three or 
four hours. Mrs. Abiel Smith. 

Dried Apricots. — Wash the fruit carefully and soak over night in 
cold water. Boil slowly in same water, add sugar to taste and place 
in cooker for four hours. Dried fruits are especially satisfactory 
when prepared in fireless cooker for they can be cooked as long as 
necessary without being broken or reduced to mush. 



PAPER BAG COOKERY 



M. Soyers method of paper bag cookery appeals to housewives 
as an economical, labor saving method of preparing foods. The sealed 
bag conserves the flavor and rich juices, prevents a loss of weight 
in meats, there are no odors throughout the house, cleanliness is 
assured — the clean bag is at hand when needed and thrown into the 
fire when used. 

M. Soyer does not claim that everything can be cooked in bags. 
At present things to be avoided are scrambled eggs, omelets, soups 
(except beef tea), beans, cabbage, macaroni and similar pastes. 

Use especially prepared bags, select one that " fits " the food, neither 
too large nor too small. Grease the inside using a brush with butter 
or drippings. When the food is ready put it carefully in the bag- 
seam side up, fold over the mouth of the bag two or three times and 
fasten with clips, fold the corners to insure hermetical closing. 

Any oven will do and should be well heated when the food is put in. 
The average heat should be about two hundred degrees — not too hot 
or the bag will char. Reduce the heat after first fifteen minutes to 
about one hundred and seventy degrees for long slow cooking. If 
the oven shelves are solid, place a wire rack or a broiler over a pan 
to hold the bag, as the air should circulate freely around it. No 
food should be placed in a dish in the bag except pies. When cooking- 
several articles at the same time, place roasts on the lower shelf of 
the oven, fish on second and pastry on third. If the temperature 
is right the food will brown in the closed bag. If the bag should 
break before the food is done, place bag and all in another bag. To 
remove the food, open the oven door carefully, hold a plate in the left 
hand under the bag and draw it carefully onto the plate, remove 
contents and burn the bag. 

Breaded Oysters. — Wash oysters, dip in egg, roll in crumbs, put in 
bag with one or two tablespoons of butter according to number of 
oysters, seal bag and cook about eight minutes. 

Stuffed Haddock. — Chop a cooked onion and mix with three table- 
spoons of bread crumbs, add one ounce of butter, pepper and salt to 
taste, one egg. Mix well and stuff fish. Butter a bag, roll the fish 
in flour, place in the bag, dot over with butter, seal and cook twenty- 
five minutes. 

[291] 



292 



Paper Bag Cookery 



Sirloin or Rib Roast of Beef. — Wipe well with damp cloth. Put in a 
bag,, do not season before cooking. Put in a moderate oven and cook 
alloAving for three pounds, forty-five minutes, for six pounds, one hour 
and twenty-five minutes. Season and serve. 

Roast Chicken. — Prepare as usual, cover the breast with butter. 
Place in bag in hot oven. Allow twenty-five minutes for small spring 
chicken — forty-five to fifty minutes for a stuffed fowl in a moderate 
oven. 

Mutton Chops. — Trim, roll in a little butter, salt and pepper. Put 
in a small bag, seal, put in a hot oven and allow twelve minutes. 

Veal Chops. — Same as mutton, allowing ten to twenty-five minutes 
according to thickness of chops. 

Kidney Stew. — Take lamb or veal kidney cut in thick slices put 
in bag, cover with sliced mushroom, add two tablespoons each of 
currant jelly and brown sauce and cook ten minutes. 

Roulade of Beef. — Remove skin and fat from a pound of cold roast 
beef and run through chopper, also one-fourth pound of cooked ham. 
Salt and pepper, a teaspoon each of finely minced olives and parsley, 
a few drops of tabasco, a little grated lemon peel and a dust of nutmeg. 
Mix together and add a quarter pound of cooked macaroni cut in 
inch lengths and tossed in a little butter, add well beaten yolks of two 
eggs and finally the whites whipped stiff. Roll in a piece of clean 
well greased paper, place in bag and bake in moderate oven twenty- 
five minutes. Serve with tomato sauce. 

Spinach. — Pick over and wash well. Leave the spinach with water 
on leaves and put in bag. Add a little pepper and salt. Seal bag 
and cook thirty-five minutes. Then stand bag on a large plate, prick 
and let water run out. Take out of bag and season as usual. 



INVALID COOKERY AND DIABETIC DIET 



Dr. Pavy's Method of Making Beef Tea. — Take one pound of 
lean, red beef, remove all fat and bits of fiber, mince it fine, put in 
a glass jar with one pint of cold water, let it stand from one to one 
and one-half hours, shaking it occasionally. Place the jar in a ket- 
tle of water, loosen the cover and place a piece of coiled wire or 
something equivalent, so as not to let jar rest on the bottom of 
kettle, and let all boil one hour. Pour off the tea and strain, letting 
the fine particles of meat go through with the tea. Season to taste. 

Dr. Henry Furness. 

Beef Tea — Take a pound of the juicy round of beef steak; cut 
into thin strips an inch long; put into a sauce pan and first cover 
with cold water; set over the stove where it will warm gradually; 
when it comes to a boil let it boil five minutes; pour off, and put 
in salt. Mrs. M. K. Wead. 

Beef Tea. — Cut up the beef in small pieces, place in glass can; set 
in a kettle of cold water and cook slowly until the juice of the meat is 
extracted. Add salt after it is done. Mrs. McClary. 

Chicken Broth. — Clean a three and one-half pound chicken, remove 
skin and fat, disjoint and wipe with a wet cloth. Put in a kettle 
with three pints of cold water, heat slowly to the boiling point, 
skim and cook until the meat is tender. Add one and one-half tea- 
spoons of salt and a few grains of pepper; when half cooked strain and 
remove fat. Reheat to boiling point, add two tablespoons of rice and 
cook until rice is soft. It is sometimes necessary to cook rice separately 
and rub through a sieve before adding to the broth. 

Mutton Broth. — One pound of lean mutton or lamb, cut small: one 
quart of cold water; a small tablespoon of rice, soaked in a little 
warm water; add a little milk if preferred; salt and pepper to taste. 

Meat Cakes. — Put a piece of tender steak on meat board and with 
a sharp knife scrape off the soft part until there is nothing left but 
tough stringy fibres. Season the pulp with salt and pepper, make into 
small round cakes and broil carefully. Serve on rounds of toast. 

Mrs. Parmelee. 



294 



Invalid Cookery and Diabetic Diet 



Coddled or Scrambled Eggs. — Beat one egg in top of double boiler 
till light, add one-half cup of milk, one teaspoon of butter, salt spoon 
of salt and speck of pepper and stir over boiling water until it thickens. 
Allow it to stand a few moments to thicken. Serve on toast or hot 
rice. Alida Frances Pattee. 

Chicken Jelly. — Half a raw chicken pounded with a mallet to 
break the bones; put in about a quart of cold water; let it simmer 
in a covered vessel until the meat is in rags and the liquid reduced 
one-half; strain through a coarse cloth, return to the fire, and season 
to taste; simmer five minutes longer; when cool skim the oil from 
the top. Keep on ice. 

Sago Gruel. — A heaping tablespoon of sago, washed in several 
slightly warm waters; put this into a coffee cup of water; when 
boiled until clear put in half a teacup of milk; as soon as scalded 
take off, and add one or two tablespoons of thin cream; salt to 
taste. Mrs. M. K. Wead. 

Farina Gruel. — Add one salt spoon of salt to one cup of boiling 
water; when boiling sprinkle in one teaspoon of farina; cook for 
ten minutes; add one cup of milk, cook five minutes and serve. 

Indian Meal Gruel. — Stir two tablespoons of the meal to a smooth 
paste with cold water and put into one pint of boiling water. Let this 
boil for one-half hour, stirring often as it burns easily; if too thick 
add a little water. Season to taste. 

Barley Gruel. — Wash two tablespoons of bailey, add one quart 
of cold water and let soak two hours. Cook in same water until 
the water is reduced one-half, if it is to be used for infant feeding; 
for adults, reduce to one cup. Salt and cream may be added, or 
lemon juice and sugar as the case may require. 

Boston Cooking School. 

Oatmeal Gruel. — Add one-fourth cup of rolled oats, one-fourth 
teaspoon of salt to one and one-half cups of boiling water. Let boil 
two minutes, then cook over hot water, one hour. Strain, bring to 
the boiling point and add milk or cream to meet the needs of the 
case. Boston Cooking School. 



Oatmeal Blanc Mange. — Put one cup of oatmeal into a quart of 
cold water, with a little salt, and cook to a jelly, strain through a 
fine sieve and mould. Mrs. C. B. Beardsley. 



Invalid Cookery and Diabetic Diet 



295 



A Nourishing Drink. — Into a good sized bowl squeeze the juice 
of two oranges and one-half lemon, add one glass of cold water and 
four fresh eggs. Beat all together with an egg beater. Strain and 
sweeten to taste; six eggs may be added if required. Keep in a 
cold place. From a third to a half glass may be taken often. A 
little cracked ice improves it. Miss M. v E. Doherty. 

Kumyss. — Put into a self-sealing pint bottle one tablespoon of 
sugar, and one-sixth of a Fleischmann's yeast cake; fill the bottle to 
within three inches of the top with new milk and seal. Let it remain 
in a warm place nine hours — shaking frequently, at least once an hour. 
Then let it stand in a cold place for three hours, when it will be ready 
for use. An excellent and nourishing drink. Mrs. J. S. Phillips. 

Corn Tea. — Brown and pound in a mortar one cup of sweet dry 
corn; pour on two cups of boiling water and steep fifteen minutes. 
This is light and nutritious, and can be taken when the patient is 
very weak. 

Irish Moss Lemonade. — • Soak one-fourth cup of Irish moss in 
cold water to cover; drain and pick over. Put it in a double boiler 
with one and one-half cups of cold water; cook thirty minutes and 
strain. To one-half cup of liquid add lemon juice and sugar to taste. 

Lemon Egg. — Beat egg light, add heaping teaspoon of sugar or more, 
a little crushed ice and juice of one-half lemon. Fill glass with water. 
Refreshing and strengthening for convalescents. 

Egg Cream. — To two fresh eggs add a pinch of salt, beat stiff and 
add teaspoon of sugar and one-half cup of cream. Beat together, 
chill and serve in sherbet glasses. 

Egg-Nog. — To the beaten yolk of an egg add a speck of salt, three- 
fourths of a tablespoon of sugar and blend well, then add three-fourths 
of a cup of milk and a half tablespoon of pineapple juice, add the stiffly 
beaten white of the egg and serve. Eggs, milk, and juice should be 
chilled before blended. Miss Elizabeth Hodges. 

Orange Albumen. — Add the juice of one orange to the unbeaten 
white of one egg, sweeten to taste and blend thoroughly. Use shaker, 
strain and chill. 

Cocoa Shake. — Dissolve six teaspoons of cocoa and five of sugar 
in one-half cup of water. Add a cup and a half of boiling water and 



296 



Invalid Cookery and Diabetic Diet 



cook till it thickens, stirring frequently. Pour in jar. It will keep 
for days in a cold place. 

Take two teaspoons of the above and add to a glass of milk, a little 
vanilla and more sugar if desired. Put in shaker, add a little ice 
and shake well. Cream may be used instead of milk. 

Clifton Springs Sanitarium. 

Malted Milk Cocoa. — In a cup mix one tablespoon malted milk and 
one teaspoon cocoa with one teaspoon cold water till the paste is 
smooth. Fill the cup with boiling water and stir till the mixture 
is dissolved. Add sugar to taste. Miss Katharine A. Paddock. 

Barley Punch. — For the invalid who cannot take milk, barley is 
a fine substitute. Wash through several waters half a cup of pearl 
barley and put it on to heat slowly with one and a half quarts of 
cold water. Simmer gently for six hours, adding enough water if 
necessary to make one quart when done. Strain and set away to 
cool. Use it in place of milk for any hot or cold drink the patient 
is to have. The following is delicious: Beat an egg light, add a 
little sugar and nutmeg, a little cracked ice and orange or pineapple 
juice to flavor. Then fill the glass with cold barley water and it is 
ready to serve. Cocoa is. delicious made with the barley water instead 
of milk. In cold weather make enough to last two days and keep 
in a glass preserve jar. 

Toast Water. — Slices of bread dried thoroughly and nicely browned; 
pour over enough boiling water to cover them: let them steep until 
cold, keeping closely covered; strain, and sweeten if desired; put a 
piece of ice in glass when served. 

Hot Milk is both nourishing and stimulating; when one is weary 
it is more easily digested than cold milk. Should be taken slowly 
in sips. 

Flaxseed Lemonade. — Four tablespoons of flaxseed, one quart of 
boiling water; let remain in a covered dish three hours. When cold 
add the juice of two lemons and sweeten to taste. Take ice cold. 
This makes a soothing drink in throat and lung troubles. 

Cough Syrup. — One ounce each of licorice root, flaxseed, thorough- 
wort, slippery elm and anise seed; steep until all the strength is 
extracted; strain and add one pint of molasses and one pound of 
white sugar; simmer to a quart. Excellent for children. 

Mrs. House. 



Invalid Cookery and Diabetic Diet 



297 



Cough Mixture. — Two ounces of flaxseed, one-fourth pound of 
rock candy, one cup of sugar, three cents worth of hoarhound, one 
stick of black licorice, two lemons boiled whole, cut and squeezed 
after boiling; one quart of water. Simmer all except the sugar and 
licorice for two hours ■ — ■ then strain, pressing the juice from the 
lemons; add the sugar and licorice and stir over the fire until the 
licorice is dissolved. Mr. Li. C. Wead. 

Cough Syrup. — Place a handful of hops in a quart of cold water 
and simmer to one pint. Strain and add one pound of maple sugar 
or one pint of maple syrup. Add juice of two lemons and simmer to 
one pint, strain and bottle. 

Cough Mixture. — Make a syrup of one pound of white sugar 
and one pint of water; dissolve two ounces of licorice ball in one 
pint of water; one-fourth ounce of opium in eight ounces of alcohol; 
let it stand over night; one ounce of anise oil in two ounces of 
alcohol; one-half ounce of pulverized blood root steeped in one pint 
of water and strained; mix the ingredients; take one-half teaspoon 
as often as the case may require. Mrs. Gurley. 

Prunes and Senna. — Take one quarter pound of fresh senna leaves, 
cover with a pint of cold water and bring slowly to the boiling point. 
Cook till juice is reduced one-half and strain carefully. Soak one 
pound of prunes over night. Cook till soft, but not broken, in double 
boiler. Add senna water and cook together about five minutes. Sugar 
to taste. 

When figs are used, prepare same way as the prunes. Before soaking, 
cut out hard center and cut each fig in two. 

Dose. — Two or three prunes in about two tablespoons of juice night 
and morning. Clifton Springs Sanitarium. 

Spermaceti Salve. — One ounce of spermaceti, three of white wax, 
six of olive oil; melt the spermaceti and wax together; heat the oil 
and put all together, stirring until cold. 

Cure for a Burn. — Apply common baking soda ; there is nothing 
better. Mrs. C. B. Beardsley. 

Mustard Plaster. — Mix thoroughly flour and ground mustard in 
the proportions required — usually one-third mustard to two-thirds 
flour, or mustard and flour equal parts — ■ add hot water in sufficient 
quantity to make a thick paste. Spread on cotton cloth and cover 
with cheesecloth or old linen. Mixing with the white of an egg will 
prevent blistering. Dr. D. B.. Belding. 



298 



Invalid Cookery and Diabetic Diet 



Camphor Steam. — A eold in the head can be quickly relieved 
by taking at once before retiring a good camphor steam. Add one 
tablespoon of camphor to a pint of steaming hot water, place the 
dish on a chair and cover the head with a blanket, inhale the steam 
into the throat and allow it to pass through the nose; continue this 
for three or four minutes and repeat the next night if necessary. 

Mrs. McClary. 

For Indigestion. — Sprinkle cayenne pepper over food. 

Antidote for Poison. — For any poison swallow instantly a glass 
of cold water with a heaping teaspoon of common salt and one of 
ground mustard stirred in. This is a speedy emetic. When it has 
acted swallow the whites of two raw eggs. Marion Harland. 

To Remove Discoloration from Bruises. — Apply a cloth wrung 
out in hot water and renew frequently. Or, apply a piece of raw 
beef. 

Sleeplessness. — May be relieved by laying a cold wet cloth on the 

back of the neck, with a dry cloth outside. 



STANDARD DIABETIC DIET 

This diet and receipes below (unless signed) are contributed by 
Aloney Rust. M. D. 

Breakfast. — Two eggs, ham 90 gm. (3 oz.) ; coffee with 45 gm. (y 2 
oz.) cream. Butter, 15 gm. {y 2 oz.) on biscuit during test period; 
cooked with eggs if no biscuit or bread is taken. 

Luncheon — Meat (steak or chops) 120 gm. lb.). Green vege- 
tables from list, two tablespoons (1 oz,). Butter, 15 gm. (y 2 oz.) 
with the green vegetables if no bread is taken. 

Afternoon Tea with 15 gm. {V 2 oz.) of cream. 

Dinner. — Any clear soup; fish, 90 gm. (3 oz.). Meat (beef, mutton, 
turkey or chicken) 120 gm. lb.). Green vegetable from list, two 
tablespoons. Salad with 15 gm. {y 2 oz.) of oil in the dressing. Cream 
cheese, 30 gm. (1 oz.). Demi-tasse of coffee. Butter 30 gm. (1 oz. ) on 
fish, meat or vegetables, if no bread is taken. 

Bedtime. — ■ Bouillon with one raw egg. 



Invalid Cookery and Diabetic Diet 



299 



GENERAL DIABETIC DIET LIST 

Soups. — All meat soups and broth. May add vegetables allowed, 
egg or clieese. 

Meats. — All fresh, smoked and cured meats (except liver), poultry 
and game, without sauces or gravies containing flour, pate de foie gras. 

Fish. — All kinds except oysters, clams or scallops ; cooked without 
bread crumbs or meal; all dried salted, smoked or pickled fish. 

Eggs. — Prepared in any way without flour. 

Fats. — Butter, lard, suet, olive oil or other fats. 

Cheeses. — All kinds especially cream, Swiss, English and pineapple 
cheese. 

Vegetables and Salads. — Asparagus, beet greens, Brussels sprouts, 
cabbage, cauliflower, celery, chickory, cresses, cucumbers, egg-plant, 
endive, kohl rabi, leeks, lettuce, okra, pumpkin, radishes, rhubarb, 
salsify, sauerkraut, spinach, string beans, tomatoes, vegetable marrow. 
Pickles made from above vegetables unsweetened, ripe olives. 

Fungi. — Mushrooms and truffles. 

Cream. — Not over 90 cc. (3 oz.) a day. 

Condiments. — Salt, pepper, cayenne and paprika, curry, cinnamon, 
cloves, English mustard, nutmeg, caraway, capers, vinegar, and the 
piquant sauces in small quantities unless specially forbidden. 

Desserts. — Jellies made from gelatine, custards and ice creams made 
with eggs and cream; all sweetened with saccharin and flavored with 
vanilla and coffee. Nuts. 

Beverages. — Tea or coffee, sweetened with saccharin and with the 
portion of cream allowed. Mineral waters of all kinds. Lemonade in 
small quantity sweetened with saccharin. 



300 



Invalid Cookery and Diabetic Diet 



ARTICLES PROHIBITED EXCEPT AS PRESCRIBED 
IN ACCESSORY DIET 

Sugar and sweets of every kind. Pastry, pudding, preserves, cake 
and ice cream. 

Bread and biscuit of all kinds, toast, crackers and griddle cakes. 
Cereals, such as rice, oatmeal, sago, hominy, tapioca and barley. 
Macaroni, potatoes, carrots, parsnips, beans, peas, beets, green corn 
and turnips. 

Fruit of all kinds, fresh or dried. 

Soups, sauces or gravies thickened with flour or meal, or made with 
milk. 

Beer, ale, porter, all sweet wines, sherry or port wine, sparkling 
wines, cider and liquors. 

Milk, chocolate or cocoa. All sweet drinks or soda water. 



Cream of Celery Soup. — Boil in a cup of water, mash and strain 
six stalks of celery, one slice of onion and add to a cup of hot cream 
or milk. Bind with one-half teaspoon each of gluten flour and butter, 
cook thoroughly and season. Miss Elizabeth Hodges. 

Creamed Codfish. — One-half cup flaked codfish, soaked in two waters, 
melt one-half teaspoon butter. Add one-half teaspoon gluten flour, 
pour on one cup of milk or cream, cook well. Add fish, beaten yolk 
of egg and little pepper. Alida Frances Pattee. 

Gluten Mush. — Add one teaspoon of salt to one quart of boiling water, 
stir in quickly and lightly one and one-half cups of gluten meal. 

Mrs. Gillmore. 

Cheese Savory. — Stir together till very light four tablespoons each 
of melted butter and grated cheese with one tablespoon of Barker's 
Gluten Food A, two tablespoons cream, flavoring of salt and cayenne 
and two well beaten eggs. Pour into ramakins, bake in quick oven 
and serve immediately. 

Oatmeal Popovers. — Into the white of one egg beaten lightly, stir 
three and one-third ounces of cooked oatmeal. Mix thoroughly and drop 
into heated popover pan. Bake twenty minutes and serve hot with 
butter. 



Invalid Cookery and Diabetic Diet 



301 



Soja-Bean Meal Muffins. — Sift together thoroughly one ounce of 
soja-bean meal, one-half teaspoon baking powder, a little salt. Stir 
one and one-fourth ounces of cold water into the flour, add melted 
butter (size of hickory nut), beat white of one egg and mix in lightly. 
Bake in two buttered muffin pans. 

Lyster's Flour Muffins.— Two eggs, three tablespoons each of cream 
and melted butter, one box of flour. This makes six muffins. Beat eggs, 
whites and yolks separately and very light. Add cream to yolks, 
then melted butter, then whites of eggs, then flour gradually; whip 
well. Bake in quick oven till brown — •■ usually five to seven minutes. 
Take only one at a meal. Mrs. Ralph Thomas. 

Gluten Biscuit. — Two cups of gluten flour, four even teaspoons 
of baking powder, two even tablespoons of shortening and a little 
salt, mix soft with milk. Miss Marian E. Seaver. 

Gluten Meal Biscuit. — To one egg, add one heaping saltspoon of salt 
and beat, then add six tablespoons of cold water and beat till quite 
thick, into this beat one tablespoon of thin cream. Add two heaping 
tablespoons of dry gluten. Stir occasionally during one-half hour till 
the consistency of thick gruel. Bake thirty-five minutes in a well 
buttered pan in hot oven. 

Gluten Cream Tartar Biscuits. — Two tablespoons melted butter, one- 
half cup of sweet milk, one-half teaspoon of soda dissolved in the 
milk, one teaspoon pure cream tartar and Hour enough to mix as for 
baking powder biscuit. Mrs. F. W. Lawrence. 

Gluten Griddle Cakes. — ■ One egg, one cup of sweet milk, one-half 
teaspoon of soda, one teaspoon pure cream tartar mixed with flour 
enough to make a thin batter. Mrs. F. W. Lawrence. 

Gluten Bread. — -Two eggs, one teaspoon of salt mixed a very little 
with the eggs, two cups of sweet milk, one teaspoon of soda dissolved 
in milk, three heaping cups of flour. Sift two teaspoons of pure 
cream tartar into the flour. Bake one hour in a moderate oven. 

Mrs. F. W. Lawrence. 

Gluten Bread. — Boil two cups of water, scald one of milk and when 
luke warm dissolve one yeast cake in the water. To the milk add 
one teaspoon of salt, three saccharin tablets and two tablespoons of 
shortening. Mix all ingredients. Add gluten flour till mixture leaves 



302 



Invalid 



Cookery and Diabetic 



Diet 



sides of the bowl clean. Knead till soft and elastic and form into two 
loaves. Let rise till more than double in size. Bake in moderate 
oven about forty-five minutes. Miss Marian E. Seaver. 

Steamed Custard. — Two cups of milk, two eggs, three saccharin 
tablets, a little salt, lemon and vanilla. Steam twenty minutes in 
three cups. Serve with whipped cream. Miss Marian E. Seaver. 

Baked Custard. — Two cups of milk, two eggs, three saccharin tablets, 
a little salt and nutmeg. Bake in slow oven till firm. 

Miss Marian E. Seaver. 

Lemon Jelly. — One envelope of Knox gelatine, one cup of cold water, 
two of boiling water, one-half cup of lemon juice and four saccharin 
tablets. Miss Marian E. Seaver. 

Coffee Ice Cream. — Three tablespoons of cream, three of water, two 
of coffee with two or three saccharin tablets dissolved in it and one 
egg. Mix in sauce pan and beat gradually till it thickens. Cool and 
freeze. 



MISCELLANEOUS 



Entertainment Supplies for Fifty Guests. — For chicken salad allow 
five medium sized chickens and twelve heads of celery. One hundred 
sandwiches; two loaves of loaf cake and two of layer; two pounds 
of coffee and two quarts of cream; two gallons of ice cream. 

Church Supper Supplies for One Hundred Guests. — For chicken 
pies use fifteen medium-sized chickens. For escalloped oysters allow 
two gallons of oysters, four pounds of crackers, two pounds of butter. 
For hash, ten pounds of corned beef with double the quantity of 
potato. With any two of these allow ten dozen biscuits; five pounds 
of butter; twelve pounds of ham before cooking; six quarts of cab- 
bage salad; twelve heads of celery; eight dozen boiled eggs for egg 
salad; one hundred doughnuts; four pounds of cheese, three loaves 
of white cake, two of dark, four of layer; four pounds of coffee and 
four quarts of cream for the same. 

Sharp Vinegar. — Put West India molasses into cold water until 
the mixture will bear up an egg, showing a piece of the egg shell 
as large as a five cent piece; set in the sun or a warm place. Remove 
the mother when it forms. 

Tarragon Vinegar. — Take one heaping cup of leaves to one quart 
of good vinegar and let it stand two weeks; then press, strain and 
bottle. 

Baking Powder. — One-half cup of cream tartar, one-fourth cup of 
soda, one-half cup of cornstarch. Sift all together eight times and 
keep in a close jar. Mrs. McCIary. 

Solution for Preserving Eggs. — For one quart of water glass have 
twelve quarts of boiling water. Cool the water before adding the 
water glass. Place in a stone jar and put in the eggs at any time. 

Vanilla Extract. — One vanilla bean, five tonka beans, ten ounces 
of alcohol, six of water, three of sugar; break the beans in small 
pieces; put all together and shake every day for six weeks. 

Mrs. H. H. Thompson. 

Sage and Mint. — Pick the leaves from the garden two or three 
times during the summer, wash thoroughly in several waters, spread 

[303] 



304 



Miscellaneous 



thinly over paper, and place where they will dry; then grind with 
the finest part of vegetable grinder and pack away carefully in jars. 

To Cut Warm Bread. — Heat a thin bladed knife on the stove or 
in boiling water. 

Bread Crumbs to Keep. — Have a dish in the warming oven and 
place in this the pieces and crusts of bread on hand, and after they 
are thoroughly dried, grind them in a vegetable grinder and place 
in a tin can, or pail, with several holes punched through the cover. 
These will keep for several weeks and are ready for dressing, or for 
other purposes. Mrs. McClary. 

To Stone Raisins. — ■ Pour over them boiling water and the seeds 
can easily be removed. This improves them for a cake or pudding. 

Salt. — To prevent the salt from absorbing the dampness and becom- 
ing hard in the salt cellars during the summer season mix a little corn 
starch or rice flour with the salt, using one spoonful of starch to six 
of salt. 

Washing Fluid. — One pound of potash, one and one-half ounces 
each of salts of ammonia and salts of tartar, six quarts of water. 
Put one cupful of mixture to three pails of water. Mrs. Ford. 

For Bluing Clothes. — One-half ounce of oxalic acid and one ounce 
of Chinese blue; put into two quarts of water and bottle. Keep for 
use. Mrs. Munger. 

To Make Good Starch. — Mix the starch with cold water; add 
boiling water until it thickens, then add a dessertspoon of sugar 
and a small piece of butter or lard. This makes a stiff and glossy 
finish. 

Shirt Polish. — One cup of starch, one and one-half ounces of 
spermaceti, three-fourths of an ounce of paraffin, one and one-half ounces 
of white wax, one teaspoon of gum arabic, one quart of warm water. 
Mix, and boil ten minutes. Put one teaspoon of the mixture to each 
pint of starch. 

To Starch Mull or Lace.— Into a teacup of water put a small tea- 
spoon of dissolved gum arabic; dry the goods after starching and 
dampen before ironing — will make them look like new. 

To Wash Flannel. — Wash with wool soap in warm water, not too 
hot, rinse in clear water of the same temperature, dry quickly. 



Miscellaneous 



305 



To Wash Colored Cambrics. — Put a teaspoon of sugar of lead or salt 
into a pailful of water and soak fifteen minutes before washing. For 
stiffening navy blue cambrics use dark glue instead of starch. 

Wash Goods liable to fade. — Should be washed in a strong solution 
of salt, allowing a cup of salt to a quart of hot water. While the 
water is warm put the material in and let it lie for a time; then take 
out and wash in the usual way. 

To Clean Straw Matting. — Wash with a cloth dipped in clean salt 
and water, then wipe dry at once. This prevents its turning yellow. 

To Wash Pongee. — -Make a suds of ivory soap and hike warm water, 
wash goods, rinse well and dry thoroughly. Iron when dry. 

Mrs. George Hawkins. 

To Wash White India Silk or Crepe de Chine. — Wash as above and 
put bluing in the rinsing water to keep silk white. Roll in towel and 
iron when damp. 

To Renew Black Silk. — Put on a perfectly smooth surface; sponge 
with clear, cold water until it sticks to the board and leave until 
thoroughly dry. Mrs. M. S. Mallon. 

To Restore Velvet. — Dampen thoroughly a large piece of old cotton 

cloth, fold till quite thick, place upon a hot flat, which has been placed 

on its side on a table. The wrong side of the velvet is then drawn 
carefully over the wet cotton. 

To Remove Coffee, Tea and Fruit Stains. — Place a bowl on the table, 
spread the stained part over it, pour boiling water on it from a height 
so as to strike the stain with force. 

To Remove Paint from Window Glass. — Put sufficient soda into hot 
water to make a very strong solution; saturate the spots of paint with 
this and let it remain until nearly dry; then rub off Avith a woollen 
cloth. Mrs. Caldwell. 

To Remove Iron Rust. — Saturate spot with lemon juice, then cover 
with salt. Let stand in the sun for several hours, rinse in cold water. 
If not removed repeat. 

Ink and Iron Rust Stains. — Such stains can generally be removed 
from white cloth with oxalic acid. Wash immediately. 

Mildew — Take lemon juice mixed with an equal weight of salt, 
powdered starch and soft soap; rub thickly on the spots, renewing two 



306 



Miscellaneous 



or three times a day until the spots disappear; strong soft soap alone 
will often do as well if placed in the sun. 

To Clean Lamp Burners. — Put the burners into water in which beans 
have been soaked or parboiled and boil one hour, then clean with 
sapolio or bath brick. Mrs. F. W. Lawrence. 

To Clarify Fat. — Put drippings in sauce pan and inert, then strain 
into another pan, add one-half cup of boiling water to a pint of fat and 
a pinch of soda. Put over a moderate fire and boil till water is evapo- 
rated and fat clear. Skim and strain. 

How to Keep Flatirons Clean and Smooth. — Rub them first with a 
piece of wax tied in a cloth, and afterwards scour them on a paper or 
cloth strewn with coarse salt. 

To Clean Coffee and Tea Pots. — The black coating which collects 
inside the coffee and teapots may be easily removed. Throw a handful 
of cooking soda in the pot. fill it with boiling water, let it stand on 
the back of the stove for five or six hours and then wash thoroughly 
and rinse it in boiling water. Be careful to clean out the spout. This 
process will make the inside of an old coffee pot bright and sweet. 

To Wash Chamois. — Two quarts of moderately warm water, two 
heaping teaspoons of borax, let soak for about ten minutes, then wash. 
Then take two quarts of water with one teaspoon of borax, and wash 
again, rinse well, pull out smooth; when partly dry rub with the hands. 

Mrs. Ralph. 

Furniture Varnish. — One pint of Japan, five cents worth of asphal- 
tuni varnish, one tube of Indian red. Thin the mixture with spirits of 
turpentine and apply with a cloth. 

Paste. — Three level tablespoons of flour with enough water for a 
smooth paste, one-fourth teaspoon of powdered alum, one-half cup of 
cold water. Stir constantly and cook until well thickened; then add 
twenty drops of oil of cloves and pack in a glass jar. When mounting 
pictures apply the paste with a piece of soft cloth. Mrs. MeClary. 

Sealing Wax for Bottles. — Six ounces of resin, one-half ounce of 
yellow wax and carmine the size of a pea. Put into a tin basin and 
melt, stiT until mixed. Invert bottle (which has been well corked) and 
dip, covering the rim of the bottle, and set aside. When cool repeat 
the process of dipping. ' Dewey & Smith. 



Miscellaneous 



307 



To Clean Granite Ware. — When any mixture has been burned on a 
vessel, fill with cold water; add four ounces of washing soda and heat 
gradually to the boiling point, boil a while, then empty; the dish may 
now be easily cleaned. 

Cleansing Cream. — Aqua ammonia, three drachms; sulphuric ether, 
one and one-fourth drachms; alcohol, two drachms; powdered borax, 
eight grains; nitrate of potash, eight grains. Mix with two drachms 
of powdered white Castile soap, which has been previously dissolved in 
four ounces of hot water, then add twelve ounces of cold water. 

Mrs. Edward Lawrence. 

Paper " Logs " for the Fire Place. — Make very tight rolls, ten or more 
inches in length, six or more inches in circumference, using old news- 
papers, magazines, etc. Crumpled paper, nut shells, and other com- 
bustible rubbish should be packed into discarded cereal or berry boxes. 
Tie each roll or package firmly. These " logs " burned with wood, 
make good cheer of unsightly waste. They make, also, a considerable 
saving in the fuel bill. Mr. H. H. B. Meyer, "Washington. 

Hard Soap. — Six pounds of sal soda, in crystal; three pounds of 
unslaked lime; four gallons of water; put all in a kettle and boil 
until dissolved; then let it settle; pour off the liquid and add to it 
seven pounds of clean grease (if tallow, six pounds) ; be il to the 
thickness of honey; pour into washtub and cut in bars. 

Soft Soap. — Ten pounds of grease, six pounds of washing soda, eight 
gallons of hot water; let it stand for several days — until the grease is 
eaten up; if too thick add more water; stir every day. If wood ashes 
are used instead of soda boil the mixture. 

To Keep Roses. — Lay them, their full length of the stems, in a pan 
of cold water, and place them in a cool place during the nights and 
they will keep for many days. 

" When your Boston fern begins to droop feed it cottonseed meal,*' 
is the advice of a fiat dweller who has tried everything and settled on 
the meal as the best of steady fertilizers for her window garden. 

Each recipe is true and tried, 
And some good housewife's honest pride — 

Some home's delight; 
And should your effort dring no prize, 

I'll say not where the trouble lies, — 
'Twere impolite. 



INDEX 



A 

Adirondack Cakes. 139. 
Afternoon Tea, 10. 
Almonds. Salted, 284. 
Ambrosia. 184. 
Anchovy Canape, 12. 
Apple. 

Brownies, 64. 

Butter, 249. 

Charlotte, 65. 

Fritters, S8. 

Jelly, 250. 

Kooker, 172. 

Kuchen, 135. 

Sauce, 240. 

Snow, 1S6. 

Tart, 154. 

Turnover, 173. 
Apples, 

Baked. 240, 290. 

Broiled, 64. 

Delmonico. 64. 

Dried, 241. 

En Casserole, 288. 

Fried, 64. 

Rose, 193. 

Steamed, 240. 

Sweet, 240. 

With Onions, 64. 
Apricots, 

Dried, 241, 290, 
Artichokes, 80. 
Asparagus, a la Hollandaise, 

Cream Sauce. 77. 

Mousse, 89. 
Aspic, 

Cherrv. 113. 

Chicken, 112. 

Jelly, S9. 112. 

Tomato, 112. 

B 

Bacon, 50. 

Canape. 13. 
Baked Alaska, 204. 
Baking Powder. 303. 



Banana Float, 189. 

Fritters. SS. 

Whip, 191. 
Bananas, 

Baked, SO. 

Fried, SO. 
Banbury Calces, 233. 
Bar-le-duc, 245. 
Barley Punch, 296. 
Bavarian Cream, 1SS. - 
Bean Puree, 75. 
Beans and Cheese. 273. 

Baked, 82, 290. 

Dried, 75. 

Shell, 75. 

String, 75. 
Bechamel Sauce, 60. 
Beef a la Mode, 42. 

a la Skapleigh. 40. 

Cannelon, 43. 

Corned, 44. 

Dried, Creamed. 45. 

Fillet, 39, 40. 

Frizzled. 45. 

Potted. 43. 

Roast, 39. 

Roulade, 43, 292. 

Savory Roast, 40. 

Sirloin. 292. 

Tea, 293. 

Tongue, 45. 
Beefsteak. 

Blanketed, 41. 

Broiled, 40. 

En Casserole. 287. 

Flank. 41. 

Planked. 41. 

Roast, 40. 

Swiss, 41. 

With Onions, 42. 
Beet Greens. 74. 
Beets, 74. 

Berry Tea Cakes, 137. 
Beverages, 265-270. 
Biscuit Tortoni. 201. 



309] 



310 



In d e x 



Biscuits, 

Baking Powder. 133. 
Clover, 130. 
Gluten, 301. 
Maple, 134. 

Maryland Beaten. 135. 

Raised, 129. 

Scotch, 134. 

Soda, 133. 

Sour Cream. 133. 

Tea, 133. 
Bisque, 

Clam, 25. 

Corn, 23. 

Oyster. 25. 
Bivou, 190. 

Black Silk, To Renew, 305. 
Blanc Mange, 

Chocolate, 187. 

Irish Moss. 188. 

Oatmeal, 294. 
Blueberry Cake. 137. 
Bluing, 304. 
Blushing Bunny. 273. 
Bomhe Glace, 204. 
Bouquet of Herbs, 16. 
Bordeaux Sauce. 260. 
Boston Fern. 307. 
Boston Roast, 82. 
Bouchees, 86. 
Boudins, S6. 
Bouillon, 16. 

Tomato, 17. 
Bran Gems, 13S. 
Bread, 125-126. 

Bran. 129. 

Brown, 128-129. 290. 
Coffee, 135. 
Date, 128. 
Entire Wheat, 127. 
French, 126. 
Gluten, 301. 
Graham, 127-128. 
Nut, 129. 
Oatmeal, 127. 
Pulled, 126. 
Rye, 127. 

Southern Spoon, 138. 
Squash, 134. 
To Cut, 304. 



Bread Crumbs. To Keep. 304. 

Sticks, 131. 
Brine for Beef, 44. 

For Cucumbers, 25 S. 
Broth, 293. 
Brown Betty, 170. 
Brownies, 

Apple. 64. 

Chocolate. 230. 
Bruises, 298. ' 
Brussels Sprouts, 76. 
Buns, 132. 

Burns, Cure for. 297. 
Butter Scotch, 283. 
Butters, Flavored, 146. 

C 

Cabbage, 76. 
Cafe au Lait, 265. 
Cake, 

Directions, 205. 

Fillings, 222-22S. 
Cakes, 

Angel, 207. 

Apple Sauce, 212. 

Boiled. 211. 

Chocolate, 214. 

Chocolate and Nut, 214. 

Citron, 209. 

Clove, 211. 

Coffee, 212. 

Cream, 213. 

Cup, 230. 

Date, 230. 

Delicate, 207. 

Domestic Economy, 214. 

Eggless and Butterless, 213. 

Fruit, 212-213. 

Fudge Loaf, 214. 

Gold, 210. 

Jelly, Rolled. 209. 

Lightning, 210. 

Loaf, 211. 

Mock Pound. 209. 

Nut, 210, 231. 

One Egg, 230. 

One. Two. Three, Four, 210. 
Pork, 212. 
Pound, 209. 
Quick. 210. 



Index 



Cakes — ■ Continued 
Silver, 207. 
Spanish Buns, 213. 
Spice, 211. 
Sponge, 207-209. 
Sunshine, 207. 
Swedish. Sponge, 209. * 
Velvet, 214. 
White, 206, 229. 
Yellow, 210. 
Layer, 215. 

Chocolate, 217. 

Chocolate Cream, 218. 

Cocoanut, 215. 

Cream, 216. 

Cream Sponge, 217. 

Custard, 218. 

Devil's Food. 215. 

Eggless. 216. 

Flake, 220. 

Fudge, 215. 

Harlequin, 219. 

Lady Baltimore, 220. 

Lord Baltimore, 219. 

Mocha Tart. 216. 

One Egg, 215. 

Orange, 216. 

Ribbon^ 219. 
Calves' Hearts, 287. 
Camphor Steam, 298. 
Canapes, 12-13. 
Candies, 278-2S5. 

Butter Scotch, 283. 

Butternut, 283. 

Caramels, 280. 

Chocolate creams, 278, 279. 

Chocolate Mint Creams, 279. 

College, 281. 

Cream, 2S0. 

Cream Puffs, 280. 

Fig, 280, 

Fondant, 278. 

French Cream, 279. 

Fudge, 281-282. 

Hoarhound, 284. 

Maple Sugar. 280. 

Molasses, 282-283. 

Mints, 279. 

Opera cream, 279. 

Peanut, 283. 



Candies - — Continued 

Peanut Brittle, 283. 

Peppermint Drops, 279. 

Pinoche, 2S1. 

Taffy, 283. 

Walnut Creams, 280. 
Canning, 242-255. 

Apples, 252. 

Asparagus, 253. 

Beans, 253-254. 

Beets, 254. 

Blackberries, 251. 

Blueberries, 251. 

Chicken, 255. 

Citron, 252. 

Corn, 253. 

Currants, 243. 

Fruit Juices, 252. 

.Gooseberries, 243. 

Peaches, 252. 

Pears, 252. 

Peas, 254. 

Pineapple, 252. 

Pumpkin, 254. 

Raspberries. 251. 

Rhubarb, 252. 

Spinach, 255. 

Strawberries, 251. 

Tomatoes, 253. 
Cantaloupes. 

To Serve, 14. 

With Ice Cream, 203. 
Caramel, 

Cup, 185. 

Custard, 185. 

For Flavoring, 1S3. 

Maple, 185. 
Caramels, 280'. 
Carrots, 77-78. 
Casserole, 286-2SS. 
Catsup, 

Cucumber. 264. 

Tomato, 263. 
Cauliflower, 77. 
Caviare Canape. 12. 
Celery, 

Creamed, 77. 

For Seasoning, 15. 

Relish, 262. 



312 



Index 



Cereals. 

Cora Meal. 145. 

Cream of Wheat. 2S9. 

Hoininv, 145. 

Oat Flakes, 145. 

Oatmeal, 2S9. 
Chafing Dish. 271-277. 
Chamois,. To Wash, 306. 
Charlotte Russe, 184. 
Chaudfroids, 90. 
Cheese and Bar-le-duc. 124. 

And Crackers, Baked. 121. 

Balls. 122. 123. 

Cakes,. 163. 

Canape. 12. 

Cottage, 124. 

Croutons. 124. 

Custard. 121. 

Dreams, 123. 

Florentine Toast, 123. 

Fondue, 121. 

Gnocchi a la Romaine, 122. 

Marguerites, ^124. 

Palmer st on Eclairs. 122. 

Puffs. 124. 

Ramekins. 121. 

Relish. 123. 

Rolls. 113. 

Savorv. 300. 

Straws. 121. 

Titus Tid-bits, 123. 

Timbales. 87. 

With Crackers, 113. 
Cherry Aspic, 113. 
Chestnut Dressing. 54. 
Chestnuts, Creamed. 77. 
Chicken a la King, S5. 

a la Maryland, 55. 

Aspic. 112. 

Boudins, 86. 

Broiled. 55. 

Broth. 293. 

Chaudfroid, 90. 

Creamed, 271. 

Cuny of, 57. 

En Casserole. 2S7. 

Fricasseed, 54-55. 

Fried. 55. 

Jelly, 294. 

Mousse, S9. 



Chicken — Continued 

Patties, 56. 

Pies, 56. 

Pressed. 57. 

Roast, 53, 290, 292. 

Smothered. 56. 

Souffle, 85. 

Terrapin, 57. 

Timbales, S5. 

With Mushrooms. 56. 271. 

Wiggle, 271. 
Chili Sauce. 263. 
Chilled Fruit. 13. 
Chocolate, 266. 

Creams, 27S, 279. 
Chow-chow, 259. 
Chowder, 

Clam. 26. 

Corn. 26. 

Fish, 26. 
Cider Apple Sauce, 249. 
Cider, to Preserve, 255. 
Clams. 

Baked, 38. 

Bisque, 25. 

Chowder, 26. 

Cocktail, 12. 
Cleansing Cream. 307. 
Cobbler. "Peach. 172. 
Cocktails. 11-13. 
Cocoa. 266. 

Shake. 295. 
Coffee. 265. 

Cake, 132, 143. 

Cream. 189. 

Jellv. 192. 

Pots, to Clean, 306. 
Compote, Orange, 240. 
Conserves. 

Cherrv. 245. 

Fruit' 246. 

Grape. 245. 

Peach! 246. 

Pear, 246. 

Pineapple. 246. 

Plum. 246. 

Rhubarb, 245. 

Strawberry. 246. 
Consomme. 16. 

Royal, 17. 



Index 



313 



Cookies, 232-239. 
Corn, 

Boiled, 70. 

Cake, 137. 

Cakes, 71. 

Creamed, 71. 

Fried, 71. 

Fritters, 89. 

Gems, 137-138. 

Griddle Cakes, 71. 

Meal, 145. 

Pone, 139. 

Pudding, 71. 

Relish, 262. 

Scalloped, 71. 

Souffle, 71. 

Tea, 295. 
Cottage Cheese, 124. 
Cough Mixture, 297. 

Syrup, 296-297. 
Coupes, 203. 
Court Bouillon, 31. 
Crabflake Canape, 12. 

Cocktail, 11. 

Timbales, 83. 
Crabmeat, Japanese, 36. 
Crabs a la Patrick, 83. 

Deviled, 35. 
Crackers, Graham, 237. 
Cranberry Jelly, 63. 

Sauce, 63. 
Cream Dressing, 98. 
Cream of Wheat, 289. 
Cream Puffs, 231. 
Crepe de Chine, to Wash, 305. 
Croquettes, 92-95. 

Cheese, 94. 

Chicken, 92. 

Crab, 93. 

Egg, 95. 

Fish, 94. 

Lobster, 93. 

Macaroni, 94. 

Oyster, 93. 

Potato, 94. 

Rice, 94. 

Rice and Meat, 94. 
Royal, 93. 
Salmon, 95. 
Sweet Potato, 95. 



Croquettes — Continued 

Sweetbread, 93. 

Veal, 92. 
Croutons, 26. 

Cheese, 124. 
Crullers, 143-144. 

Rosette, 144. 
Crumpets, 136. 
Cucumber, for Fish, 106. 

Sauce, 264. 
Currants, Spiced, 264. 
Curry of Chicken, 57. 

Of Mutton, 48. 
Custard, 

Baked, 302. 

Steamed, 302. 
Custards, 

Caramel, 185. 

Cup, 185. 

Raspberry, 186. 
Cutlets, Jellied, 90. 

D 

Dandelions, 74. 
Date Bars, 238. 

Roll, 284. 
Dates, Stuffed, 284. 
Delight, 191. 
Delmonico Apples, 64. 

Potatoes, 68. 
Desserts, 184-193. 

Frozen, 194-204. 
Diabetic Diet, 298-302. 
Doughnuts, 142-143. 

Raised, 141-142. 
Dressing for Fowl, 53-54. 
Dressings, Salad, 96-100. 
Duck, 54. 

Dumplings, Apple, 171. 
For Meat, 46. 

E 

Eclairs, Chocolate, 231. 
Egg Cream, 295. 
Egg Nog, 266, 295. 
Eggplant, 79. 
Eggs a la King, 276. 

a la Maitre d'Hotel, 118. 

a la Newburg, 117. 



314 



Index 



Eggs — ■ Continued 

a la Parisienne, 120. 

a la Patrick, 116. 

a la Suisse, 116. 

Baked, 116. 

Boiled, 114. 

Coddled, 114, 294. 

Creamed, 117. 

Deviled, 117. 

Dropped, 115. 

Fried, 115. 

Omelets, 118-119. 

Poached, 115. 

Prairie Oyster, 114. 

Scalloped, 117. 

Scotch Woodcock, 118. 

Scrambled. 114-115, 272. 294. 

Shaker, 114. 

Shirred, 116. 

Spanish, 272. 

Swiss, 117. 

Timbales, 117. 

To Preserve, 303. 

Turned, 115. 

With Asparagus, 115. 

With Bread Sauce, 117. 

With Sardines, 118. 

With Tomato Sauce, 116. 
English Monkey, 275. 
English Oven Scones, 134. 
Entertainment Supplies, 303. 
Entrees, 83-91. 



Fading, to Prevent, 305. 
Fairy Cream, 191. 
Fanchonettes, 163. 
Fat, to Clarify, 306. 
Ferns, 307. 
Fig Bars, 23S. 
Figs, Euchered, 262. 
Fillings for Cakes, 222-228. 
Fireless Cookery, 289-290. 
Fish, 

Bass, 28. 

Bine, 28. 

Cakes, 34. 



Fish — Continued 

Cod and Potatoes, 33. 

Balls, 33. 

Broiled, 30. 

Cakes, 33. 

Creamed, 33, 300. 
Dressing, 29. 
Finnan Haddie, 

Balls, 34. 

Broiled, 30. 

Creamed, 34. 

Garcia, 276. 
Flounder, 29. 
Frozen, 33. 
Haddock, Boiled, 32. 

Stuffed, 291. 
Halibut, a la Flamande 

Baked. 29. 

Broiled, 30. 

Smoked, 29. 

Timbale, 84. 
Mackerel, Salt, 29-30. 

Spanish, 30. 
Salmon. Boiled, 32. 

Chops, 83. 

Loaf, 34. 

Salt, 32. 

Timbales, 84. 

Wiggle, 35. 
Scalloped, 34. 
Shad, 

Baked, 28. 

Planked, 31. 
Shad Koe, 

Broiled, 31. 

Creamed, 31. 

En Casserole. 287. 
Smelts, 32. 
Trout, 

Baked, 28. 

Fried, 32. 
Tuna in Ramekins, S4. 

Savory, 34. 
Turbot a la Creme. 84. 
White, 28. 
Flannel, to Wash, 304. 
Flatirons, to Clean, 306. 
Flaxseed Lemonade. 296. 
Floating Island, 186. 
Fondant, 278. 



Index 



315 



Fowl, to Draw, 52. 
Frappe, 

Cafe, 200'. 

Cocoa, 201. 

■Grape Juice, 201. 
French Charlotte, 173. 

Cream, 279: 

Dressing, 99. 
Fritters, 87-89, 141. 
Frog's legs, 37. 

Frostings and fillings, 222-228. 
Frozen Desserts, 194-204. 

Fig Pudding, 198. 

Pudding, 197. 
Fruit, 

Chilled, 13. 

Cocktail, 13. 

Cooked, 240-241. 

Drops, 236. 

Frosted, 285. 

Juices, 269. 
Fudge, 276, 281-282. 



G 

Gems, 

Bran, 138. 

Corn, 137-138. 

Graham, 138. 

Laxo, 138. 
German Coffee Cake, 132. 
Ginger Bread, 220-221. 

Cookies, 238-239. 

Snaps, 239. 

Wafers, 239. 
Glace, Vanilla, 201. 
Gluten Biscuit, 301. 

Bread, 301. 

iGriddle Cakes, 301. 

Mush, 300. 
Gnocchi a la Romaine, 122. 
Golden Buck, 275. 
Goodwins, 229. 
Goose, 54. 

Gooseberries, Spiced, 264. 

Goulash, 289. 

Graham Bread, 127-128. 

Cookies, 237. 

Crackers, 237. 

Gems, 138. 

Pudding, 166. 



Granite Ware, to Clean, 307. 
Grape Juice, 269. 

Nectar, 269. 
Grapefruit, 13. 

Cocktail, 13. 

Peel, Candied, 285. 
Grapes, Spiced, 264. 
Gravy, 

Beefsteak, 42. 

Giblet, 53. 

Roast Beef, 39. 
Greens, 

Beet, 74. 

Dandelion, 74. 

Spinach, 74. 

Swiss Chard, 74. 
Griddle Cakes, 

Adirondack, 139. 

Apple, 140. 

Bread, 140. 

Buckwheat, 140. 

Corn, 71. 

Corn Meal, 139. 

Gluten, 301. 

Graham, 139. 

Rice, 140. 

Wheat, 139. 
Gruel, 294. 
Guinea Chick, 57. 

Hen En Casserole, 287. 

H 

Ham and Eggs, 50'. 

Baked, 50. 

Baked in Milk, 50. 

Boiled, 50. 

Broiled, 49. 

Smithfield, 49. 

Souffle, 86. 
Hamburg Steak, 42. 
Hash Balls, 45. 

Corned Beef, 44. 
Head Cheese, 52. 
Hermits, 236. 
Hollandaise Sauce, 61. 
Hominy, 145. 
Hors d' oeuvres, 11-14. 
Horse's Neck, 269. 
Hot Cross Buns, 132. 
Horseradish, relish, 63. 

Sauce, 63-64. 



316 



Index 



I 

Ice Cream. 

Almond. 196. 

Angel.. 203. 

Banana.. 196. 

Caramel. 196. 

•Chocolate. 195. 

Coffee. 195. 302. 

Junket, 194. 

Macaroon. 197. 

Maple, 196. 

Maraschino, 196. 

Neapolitan, 197. 

Orange. 197. 

Peach, 195. 

Peppermint. 197. 

Sauces, 194-195. 

Strawberry. 195. 

Vanilla, 194. 

YVintergreen. 197. 
Iced Drinks. 267. 
Ices. 

Fruit, 197. 
Lemon, 200. 
Orange, 200. 
Raspberry. 200. 
Strawberry, 200. 
Icing. 222. 

Imperial Sticks. 113. 
India Silk, to Wash. 305. 
Ink, to Remove, 305. 
Invalid Cookery. 293-302. 
Irish Moss Lemonade. 295. 
Irish Stew, 43. 
Iron Rust, to Remove, 305. 

J 

Jam, 

Gooseberry, 242. 

Peach, 249. 

Raspberry, 242. 

Strawberry, 242-243. 
Jelly, 

Apple, 250. 

Apple and Mint. 250. 

Aspic, 89, 112. 

Barberry, 251. 

Blackberry. 249. 

Cherrv. 240. 

Coffee. 192. 



Jelly — Continued 

Crabapple, 250. 

Cranberry, 63. 

Currant, 249. 

Elderberry, 250. 

Gooseberry. 250. 

Grape, 249. 

Lemon, 193. 302. 

Mint, 63. 

Orange, 193. 

Pineapple. 193. 

Spiced, 249. 
Judge Peters. 192. 
Jumbles. 234-235. 
Junket, 1SS. 

K 

Kidney Stew, 51. 292. 
Killiecrankies. 237. 
Kisses, 232. 

Knickerbocker Pudding. 19S. 
Kohl Rabi, SO. 
Kromanskies. 271. 
Kumquat Cocktail, 13. 
Kumyss, 295. 

L 

Lace, to Starch, 304. 
Lady Baltimore Cake. 220. 
Lady Fingers, 230. 
Lamb. 

Chops, 49. 

Crown of. 48. 

Goulash. 2S9. 

Roast, 48. 

Shoulder of, 2S6. 
Lamp Burners, to Clean, 306. 
Laplanders. 135. 
Laxo Gems'. 138. 
Lemon Egg, 295. 

Queens. 229. 

Syrup, 270. 
Lemonade. 267. 
Liver and Bacon. 50. 

Braised. 50. 

En Casserole,. 286. 
Lobsters a la Rushmore. 38. 

Boiled. 3S. 

Broiled. 38. 



Index 



317 



Lobsters — Continued 

Cocktail. 12. 

Creamed, 272. 

Cutlets. S3. 
Lord Baltimore Cake,. 219. 
Luncheon, 9. 

Lysters Flour Muffins. 301. 
M 

Macaroni and Veal. 81. 
Baked. 81. 
Boiled, SO. 
Creamed. SO. 
Italian, 87. 

With Cream Sauce, 81. 

With Tomato Sauce. SI, 273, 
Macaroons. 231-232. 
Maitre d'Hotel Butter. 60. 
Malted Milk Cocoa. 296. 
Mangoes, Peach, 256. 
Marguerites, 232. 

Cheese. 124. 
Marmalade. 

Crabapple. 24S. 

Grape, 248. 

Grapefruit, 247. 

Kumquat. 247. 

Lemon, 24S. 

Orange. 246-247. 

Peach. 248. 

Tomato, 24S. 
Marshniallow and Pineapple. 190 
191 

Cream, 190. 

Pudding. 190-191. 
Martha Washington Pie. 21 S. 
Maryland Beaten Biscuits, 135. 
Matting, to Clean, 305. 
Mayonnaise, 96. 
Meat Cakes. 293. 

Loaf. 43. 

Puffs. 45. 

Eelishes. 59-65. 
Meats. 39-58'. 
Mildew, to Remove. 305. 
Mince Meat. 161-162. 
Mint JeUv. 63. 

Julep. 267. 

To Dry, 303. 
Mints. 279. 



Miscellaneous, 303-307. 
Mocha Frosting. 224. 
Mousse, 

Cafe. 201. 

Grape, 202. 

Maple, 202. 

Pineapple, 202. 
Muffins, 

English. 136. 

Eaised, 136. 
Mushrooms. 

Baked. 79. 

Broiled, 78. 

Creamed. 79. 

Fried, 79. 

With Tomatoes. 79. 
Mustard Plaster. 297. 

To Prepare, 63. 
Mutton. 

Boiled. 48. 

Broth. 293. 

Chops, 292. 

Curry of. 4S. 

Ragout, 48. 
Mysteries, 237. 

N 

Nesselrode Pudding. 19S. 
Xoodles, 27. 
Nut Loaf. 82. 
Xuts, Salted. 284. 
Shredded. 26. 

O 

Oat Flakes. 145. 
Oatmeal. 2S9. 

Blanc Mange, 294. 

Pop Overs. 300. 
Okra. 79. 
Omelets, 118-119. 

Sweet, 179. 
Onions, 72. 
Orange Albumen. 295. 

Baskets. 14. 

With Jellv. 193. 

Charlotte. 189. 

Compote. 240. 

Float, 1S7. 

Fritters, SS. 

Peel, Candied, 2S4. 



318 



Index 



Orangeade, 26S. 

Oyster Dressing for Fowl. 54. 

Stuffing for Fish, 28. 
Oysters, 

Breaded, 291. 

Broiled, 37. 

Cocktail, 11. 

Creamed, 36. 

Fricasseed, 36. 

Fried. 37. 

Hot, 272. 

Panned, 272. 

Patties, 37. 

Pigs in Blankets. 37. 

Raw, 11. 

Scalloped, 36. 

Stewed, 37. 



Paint, to Remove, 305. 
Palmerston Eclairs, 122. 
Pan Broiling, 41. 
Pancakes. Apple, 140. 
Paper Bag Cookery. 291-292. 
Paper Logs, 307. 
Parfait, Angel, 203. 

Cafe, 202. 

Maple. 202. 
Parker House Rolls, 129. 
Parsnips, 74. 
Partridge, 58. 
Paste, 306. 
Pastrv, 154. 

Bag, 91. 
Peach Butter. 249. 

Cobbler, 172. 
Peaches, Baked, 65. 

Dried, 241. 

Frozen, 197. 
Peanut Butter, 146. 

Brittle, 283. 
Peanuts, Salted, 284. 
Pears, Chipped, 244. 

Ginger, 244. 
Peas, 75. 

And Carrots, 7S. 
Pepper Relish, 262. 
Peppermint Drops, 279. 
Peppers, Green, Stuffed, 78. 



Piccalilli, 258. 
Pickles, 256-264. 

Apple, 257. 

Baltimore, 261. 

Beets, 263. 

Blackberry, 257. 

Bordeaux Sauce. 260. 

Cabbage, 260. 

Canada, 260. 

Cucumber, 257-258. 

Dutch Salad, 260. 

French. 261. 

GoldenGlow, 262. 

Mustard, 259. 

Onions, 25S. 

Peaches, 256. 

Pears, 256. 

Piccalilli. 25S. 

Plums, 257. 

Rummage. 259. 

Salad, 261. 

Spanish, 260. 

Tomato, Green, 25S. 
, Watermelon. 257. 

West India,' 261. 
Pies, 154-165. 

Apple. 155. 

Apple Puffs, 162. 

Apple Tart, 154. 

Apricot, 161. 

Blackberry, 160. 

Boiled Cider, 159. 

Brown Sugar, 156. 

Cherry, 161. 

Chocolate, 15S. 

Cocoanut, 159. 

Crabapple, 155. 

Cranberry, 161. 

Cream, 158. 

Currant, 160. 

Custard. 157. 

Date, 159. 

Dried Apple, 155. 

Dutch, 158. 

Grape, 161. 

Jumble, 155. 

Lemon, 156-157. 
Marlborough, 159. 

Mince, 161-162. 

Orange, 157. 



Index 



319 



Pies — Continued 

Peach. 161. 

Pie Plant, 159-160. 

Plum.. 161. 

Prime, 161. 

Pumpkin, 156. 

Raspberry, 160. • 

Rhubarb/ 159-160. 

Sour Cream, 15 S. 

Squash, 156. 

Strawberry, 160. 

Sweet Potato, 156. 
Pigs in Blankets. 37. 
Pillau, 82. 

Pineapple Cream, 1S8. 

Fritters, SS. 

Lemonade. 267. 

Sauted, 65. 

Sponge, 276. 
Pinoche, 281. 
Poison, Antidote, 298. 
Pongee, to Wash. 305. 
Pop Oyers, 136-137. 
Pork and Beans. S2. 290. 

Chops, 49. 

Roast, 49. 

Salt, 49. 
Pot Pie, 46. 

Roast, 42. 
Potatoes and Onions. 68. 

Au Gratin, 70. 

Baked, 67. 

Balls, 67. 

Boiled. 66. 

Cakes, 66. 

Delmonico, 68. 

Duchess, 66. 

Franconia, 67. 

French Fried, 6S. 

Fried Raw, 68. 

Hashed Brown, 69. 

Latticed, 68. 

Lyonnaise. 69. 

Maitre d'Hotel. 67. 

Mashed. 66. 

Purled, 68. 

SaratogaChips, 6S. 

Scalloped, 67. 

Scalloped Raw. 68. 

Shredded, 69. 



Potatoes — Continued 

Stuffed, 70. 

Warmed Up, 67. 

Whip, 66. 

With Ham. 70. 
Potatoes, Sweet, 70. 
Potted Beef, 43. 
Poultry, 39-58. 
Prairie Oyster, 114. 
Preserves. 

Apple and Ginger, 244. 

Cherries, 243. 

Chipped Pears. 244. 

Currant, 243. 

Currants and Fruit. 245. 

Currant Sauce, 245. 

Ginger Pears. 244. 

Grapes, 244. ' 

Peaches, 243. 

Pears, 244. 

Pineapple, 243. 

Plum, 244. 

Pumpkin Chips. 244. 

Quinces, 243. 

Strawberries, 242. 
Primes and Senna. 297. 

Dried, 241. 
Pudding Sauces, 1S0-1S3. 
Puddings, 

Angel Food, 187. 

Apple, Baked, 172. 
Dumplings, 171. 
Kooker, 172. 
Turnoyers, 173. 

Banana, 187. 

Batter, 174. 

Blueberry, 16S. 

Bread. 173. 

Brown Betty. 170. 

Cake, 169. 

Chocolate. 173. 187. 
Steamed. 168. 

Cocoanut, 176. 

Coffee. 169. 

Cold Cabinet, 191. 

Cornstarch. 174. 

Cottage, 171. 
Cranberry, 16S. 

Dark, 166. 



320 



Index 



Puddings — Continued 
Date. 177. 

Puffs, 169. _ 

Tartar, 17/. 
English Plum, 166. 
Fig, 167. 

And Nut, 167. 
Forest, 167. 
French Charlotte, 173. 
Frozen, 197. 

Fig, 198. 
Fruit, 166, 172. 
Graham, 166. 
Grapenut, 172. 
Indian, 

Baked, 170. 

Boiled, 168. 
John's Delight, 166. 
Knickerbocker, 198. 
Manioca, 176. 
Mar shm allow, 190. 
Minute, 174. 
Xesselrode, 19S. 
Norwegian, 173. 
Nut, 1S6. 

Orange Marmalade, 170. 
Parlamo, 168. 
Peach, 175. 

Cobbler, 172. 

Sponge, 175. 
Prune, 173. 
Puff, 169. 
Queen of, 173. 
Eaisin Puffs. 169. 
Rice. 175-176. 
RoIy Poly. 169. 
Roval, 191. 
Snow, 192. 
Steamed. 167. 
Suet, 166. 
Tailor Duff, 167. 
Tapioca, 176-177. 
Trilby, 190. 
Vevy, 168. 
Woodford, 169. 
Puff Paste, 154. 
Puffs, 

Apple. 162. 
Breakfast, 135. 
Cream, 231. 



Puffs — Continued 

Date, 169. 

German, 174. 

Raisin, 169. 

Strawberry, 231. 
Pumpkin, 

To Cook, 155. 

Chips, 244. 
Punch, 26S-269. 
Puree. 

Lentil, 21. 

Lima Bean, 75. 

Peas, 21. 

0 

Queen Fritters, SS. 

R 

Raisins, to Stone, 304. 
Rarebits, 123, 273-275. 
Raspberry Sponge, 189. 
Relishes/ 256-264.' 
Rhubarb and Banana, 2 

And Orange, 241. 

Baked, 240. 

Juice, 269. 
Rice and Cheese, 81. 

Boiled, SI. 

Dessert, 192. 
Rink-tum-diddy, 273. 
Rissoles, 86. 
Rocks, 236. 
Rolls, 

Afternoon Tea. 134. 

Breakfast, 131. 

Cinnamon. 131. 

Finger, 131. 

French, 130. 

Horseshoe. 131. 

Lemon, 131. 

Lunch, 130. 

Meacham. 131. 

Parker House, 129. 

Squash, 134. 

Tea, 130, 134. 
Roly Poly, 169. 
Roses, to Keep. 307. 



Index 



S 

Sabayon Sauce, 182-183. 
Sage, to Dry, 303. 
Salad Cheese Toast, 113. 
Salad Dressings, 96-100. 
Salad Toast, 113. 
Salads, 96-113. 

Alexandra, 108. 

Alligator Pear, 111. 

Asparagus, 102. 

Banana, 110. 

Bean, 102. 

Brussels Sprouts, 102. 
Cabbage, 101. 
Carrot, 102. 
Cauliflower, 102. 
Celery, 102. 

Cheese and Pimento, 107. 
Cherry, 109. 

Aspic, 113. 
Chicken, 105. 

Aspic, 112. 
Cucumber, 102. 
Eastern Star, 101. 
Egg, 107. 

Ball, 108. 
Endive, 103. 
Fish, 105. 

Sardine Dressing, 106. 
Florence, 112. 
Fruit, 109, 112. 
Grapefruit, 110. 
Green Peppers, 107. 
Illinois, 103. 
Lakewood, 110. 
Lettuce, 100. 
Lobster, 106. 
Macaroni, 104. 
Marshmallow, 112. 
Nut and Celery, 108. 
Onion, 105. 
Oyster, 105. 
Pear, 111. 

Peas and Fruit, 108. 
Pimento, 107. 
Pineapple, 112. 
Poinsetta, 111. 
Pond Lily, 108. 
Potato, 103. 
Romaine, 100. 

11 



Salads — Continued 

Roquefort, 107. 

Salmon, 105-106. 

Shad Roe, 106. 

Sherry, 108. 

Shrimp, 105. 

Shurtleff, 104. 

Sweetbread, 105. 

Tango, 111. 

Timberlake, 104. 

Tomato, 104. 
Aspic, 112. 

Tuna, 106. 

Vanderbilt, 111. 

Veal, 105. 

Vegetable, 101. 

Waldorf, 108. 

Chiffonade, 102. 
Sally Lunn, 135. 
Salsify, 74. 

Salt, to Keep Dry, 304. 
Sand Tarts, 235. 
Sandwich Fillings, 151-153. 
Sandwiches, 146-153. 

Beef and Tomato, 150. 

Celery, 147. 

Cheese Jelly, 149. 

Club, 148. 

Cress, 147. 

Dutch, 147. 

Egg, 147. 

English, 150. 

Flavored Butters, 146. 

Ham, 147. 

And Chicken, 148. 
Hot, 276. 

Jelly and Nut, 150. 

Lemon, 147. 

Marshmallow, 149. 

Nut, 149. 

And Cheese, 149. 

Olive, 148. 

Open Cracker, 147. 

Orange Marmalade, 150. 

Peanut, 149. 

Rolled, 147. 

Rookie, 148. 

Saltine, 149. 

Sardine, 149. 

Spanish, 149. 



322 



Index 



Sandwiches — Continued 
Summer, 148. 
Surprise, 148. 
Toasted Cheese, 148. 
Tomato, 148. 
Saratoga Chips, 68. 
Sardine Canape 13. 
Sardines on Toast, 38. 
Sauce, 

Chaudfroid, 90. 
Fish, 62. 
Fritter, 88. 
Sauces, 

Meat, 59-65. 

Bechamel, 60. 
Bread, 60. 
Brown, 59. 

Tomato, 60. 
Butter, 59. 
Caper, 62. 
Cranberry, 63. 
Cream, 59. 
Currant Jelly, 62. 
Drawn Butter, 59. 
Egg, 62. 
French, 62. 
Hollandaise, 61. 
Maitre d'Hotel, 60. 
Mint, 62. 

Mock Hollandaise, 61. 
Mushroom, 60. 
Orange, 61. 
Piquante, 61. 
Soubise, 62. 
Supreme, 61. 
Tartare, 61. 
Tomato, 59. 
White, 59. 
Pudding, 180-183. 

Brown Sugar, 182. 
Cranberry Pudding, 182. 
Cream, 180. 
Fairy Butter, 181. 
Foaming, 180. 
Hard, 181. 
Lemon, 182. 
Maple, 182. 
Maraschino, 183. 
Melba, 183. 
Orange, 182. 

Sabayon, 182. 



Sauces — Continued 

Pudding — Continued 
Sabayon, 182-183. 
Sour, 181. 
Strawberry, 181. 
Tutti Frutti. 181. 
Vanilla, 183. 
Velvet, 181. 
Vevy, 181. 
Sausage, 51-52. 
Scallops, 

Deviled, 35. 

Fried, 35. 
Scones, 134. 
Scotch Woodcock, 118. 
Scaling Wax, 306. 
Shepherd's Pie, 43. 
Sherbet, 

Creme de Men the, 199. 

Grape, 199. 

Lemon, 199-200. 

Milk, 198. 

Orange, 199, 200. 

Peach, 199. 

Pineapple, 199. 

Raspberrv, 199. 

Sicilian, 198. 
Shingles, 236. 
Shirley Sauce, 263. 
Shirt Polish, 304. 
Short Cake, 

Banana, 165. 

Blaeberrv, 164. 

Currant, 164. 

Orange, 165. 

And Banana, 165. 

Peach, 165. 

Strawberry. 164. 
Shrewsbury Cakes. 235. 
Shrimp Cutlets, 83. 

Wiggle, 35. 
Shrimps a la Newburg, 272. 
Shrub, 

Blackcap, 269. 

Currant, 266. 

Mint, 267. 

Raspberry. 269. 
Sleeplessness, 298. 
Snowballs, 229. 
Soap, to Make, 307. 
Soda Cream, 270. 



Index 



323 



Soja-bean Meal Muffins, 301. 
Soubise Sauce, 62. 
Souffles, 

Custard, 178. 

Egg. 178. 

Frozen Pineapple, 203. 
Omelet, 178. 
Prune, 178. 
Soups, 15-27. 

a. la Reine, 22. 
Asparagus, 24. 
Barlev, 17. 
Bean, 20. 
Black Bean, 20. 
Celery, 24, 300. 
Chestnut, 24. 
Chicken, 19, 22. 
Clam Bisque, 25. 
Corn, 23. 

Bisque, 23. 
Delmonico, 19. 
Gumbo, 19. 
Hepburn, 18. 
Julienne, 18. 
Lentil Puree, 21. 
Lobster, 25. 
Macaroni, 18. 
Mock Turtle, 20. 
Mushroom, 25. 
Normandy, 20. 
Okra, 19. 
Onion, 18-19. 
Oxtail, 19. 
Oyster, 25. 

Bisque, 25. 
Pea, 21, 33. 
Potato, 23. 
Bice, 17, 24. 
Salsify, 24. 
Spinach, 24. 
Squash, 22. 
. Swedish Fruit, 25. 
Swiss Eice, 24. 
Tomato, 21-22. 
Turkey, 22. 
Turkish, 22. 
Turtle Bean, 20. 
Vegetable, 18. 

Tomato, IS. 
Vermicelli, 17. 



Sour Cream Dressing, 98. 
Souse, 52. 

Southern Spoon Bread, 138. 
Souvaroff, 234. 
Soy, Tomato, 263. 
Spaghetti, 80. 

Italian, 275. 
Spanish Cream, 189. 
Spermaceti Salve, 297. 
Spinach, 74, 292. 
Sponge Cake with Cream, 188. 

Drops, 230. 
Squab, 57. 
Squash, 72. 

Stains, to Remove, 305. 
Starch, 304. 
Stocks, 15-16. 
Succotash, 76. 
Supplies for Guests, 303. 
Swedish Timbales, 90. 
Sweetbread Chaudf roid, 90, 
Sweetbreads, 

To Prepare, 58. 

Creamed, 87. 

Fried, 58. 
Swiss Chard, 74. 

T 

Table Service, 6. 
Taffy, 283. 
Tailor Duff, 167. 
Tapioca, 176-177. 
Tarragon Vinegar, 303. 
Tartare Sauce, 61. 
Tarts, 163. 
Tea, 265. 

Cakes, 229. 

Pots, to Clean, 306. 
Timbales, 

Cheese, 87. " 

Chicken, 85. 

Crabnake, 83. 

Egg, 117. 

Halibut, 84. 

Salmon, 84. 

Swedish, 90. 
Time Table, 5. 
Titus Tid-bits, 123. 



324 



Index 



Toast, 

Cheese Cream, 144. 

Florentine, 123. 

German, 144. 

Milk, 144. 

Salad, 113. 

Salad Cheese, 113. 

Tomato, 144. 

Wellesley, 144. 
Toast Water, 296. 
Tomato Aspic, 112. 

Butter, 263. 

Fricassee, 273. 

Relish, 262. 
Tomatoes and Cheese, 73. 

and Rice, 273. 

Baked, 73. 

Filling for, 73. 

Fried, 73. 

Green, 74. 

Scalloped, 73. 

Stewed, 73. 

Stuffed', 73, 87. 
Tongue, Braised. 45. 
Torte, Almond, 219. 
Trilby Frosting, 224. 
Tripe, 51. 

Turbot a la creme. 84. 
Turkey, 53. 
Turnip, 75. 

Turnovers, Apple, 173. 

V 

Vanilla Extract, 303. 
Vanities, 233. 
Varnish, 306. 



Veal a la Sweetbreads, 47. 

Balls, 48. 

Birds, 47. 

Blanquette of, 47. 

Chops, 292. 

Cutlets, 46. 

Jellied, 47. 

Loaf, 47. 

Pot Pie, 46. 

Roast, 46. 

Stew, 46. 
Vegetable Oysters, 74. 
Vegetables, 66-82. 
Velvet, to Restore, 305. 
Venison, 52. 
Vinegar, 303. 

Tarragon, 303 
Vol-au-vent, 163. 



W 

Wafers, 

Ginger, 239. 

Nut, 235. 
Waffles, 140-141. 
Walnut Creams. 280. 
Walnuts and Apples. 1S6. 
Washing Fluid, 304. 
Washington Cake, 132. 

Pie, 218. 
Water Glass, 303. 
Weights and Measures, 4. 
Wine, Unfermented, 270. 

Y 

Yeast, 125. 

Yorkshire Pudding, 39. 



LIBRARY OF CONGRESS 



0 014 488 616 1 9 



